Egg 2 nos.
Sugar 2/3 Cup
All purpose flour / maida 6 tbsp.
Baking pwd. 1/8 tsp.
Vanilla essence 1 tsp.
Preheat the oven 250 / 120° C.
Line a baking sheet with parchment paper and apply a small coating of oil / butter.
Sift together flour and baking pwd. And keep aside till ready to be used.
Beat egg, sugar and vanilla essence really good till it is pale color and doubles in volume.
Add the flour mixture and mix gently with a wooden spoon. Don’t use a mixer for this step.
Transfer this mixture into a sauce bottle.
Drip the batter onto the baking sheet to make small drops leaving space in between the drops.
Bake for 12 to 15 minutes.
- After the cooking time the biscuits will be slightly soft to touch bit will harden up within minutes.
- If you don’t have a sauce bottle, use a zip lock bag instead. Fill up the bag and make small hole in one corner so that the batter will drip when you apply a small pressure.
- The texture of these cookies should be very light and crispy.