Egg and Sugar-Free Biscuits in 1 Bag

Egg and Sugar-Free Biscuits in 1 Bag

These biscuits are egg, butter, and sugar-free. They're less like cookies, and more like simple biscuits that are good for you. Adults can enjoy these biscuits too while serving them for babies that are ready on solid foods.

Ingredients: Makes about 20 biscuits using a 2 cm cookie cutter

Cake flour (or bread flour)
30 g
Whole wheat flour (or cake flour or bread flour)
30 g
1 pinch with 2 fingers
Oil (I recommend using canola oil)
1 tablespoon plus (15 g)
Maple syrup
about 1 tablespoon (18 g)


1. Before you begin Never knead or massage the dough throughout the steps. This is the key to make your biscuits crusty.
2. Put the cake flour, whole wheat flour, and the salt into a plastic bag. Make sure the bag has some air inside. Hold it in your hands and shake to mix.
3. Add the oil into the center of the dry ingredients. Hold the bag to let some air in, and shake gently to blend the oil with the flour.
4. Shake the bag until the dough becomes crumbly. Don't worry if there are any oil stuck to the bag at this point.
5. Crush any large lumps over the bag, and grind and mix with your fingers to remove any oil on the plastic. Don't worry about it too much; just do it for about a minute.
6. Add the maple syrup, let some air into the bag, and shake to blend everything together. Try adding a little maple syrup if the dough does't come together.
7. Press and stretch the dough over the bag using the palm of your hands, and fold. Repeat for a few times until there are no more powdery lumps.
8. Preheat the oven to 170℃.
9. Roll the dough out over the bag into about 4-5 mm thick. It's easier if you fold the bag into a square. Be careful because the dough is quite fragile.
10. Cut with a cookie cutter, and align onto a baking tray lined with parchment paper. Bring together any leftover dough, roll it out, fold, and stretch… And then cut out with cutters.
11. Bake in the top rack of the preheated oven for 18-20 minutes. Once baked, take them out from the oven and let cool without removing from the pan.
12. Note: I tried changing the maple syrup to honey. The dough became really sticky. They burned after baking for 16 minutes! A shame.

Story Behind this Recipe

I got hooked to olive oil cookies that my friend told me, so using that as a basic recipe I experimented making egg-free and sugar-free cookies. I also added salt, since Cookpad user "pogue"'s salt cookies were so tasty. These are more like biscuits than cookies. They don't taste rich, but they're nice for a simple at-home snack.