Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a Good dish, mini egg biscuit. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Egg biscuits/Mini/coin/button biscuits make easy and more delicious enjoy! Shortbread biscuits filled with crushed mini chocolate eggs are the perfect Easter treat to make with the kids. A wide variety of egg biscuit options are available to you.
Mini Egg Biscuit is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Mini Egg Biscuit is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have mini egg biscuit using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mini Egg Biscuit:
- Prepare 60 g (3 tbsp) sweetened condensed milk
- Prepare 37 g (2 qty) medium egg yolks
- Prepare 42 g (3 tbsp) unsalted butter, room temperature
- Prepare 110-130 g (12-14 tbsp) potato starch or corn starch
Four types of miniature chocolate eggs get the wine-fuelled Tin of Ginger Biscuits treatment, as we put them to the test and determine which is the greatest bagged Easter snack at the local Co-Op. A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it's perfect for a hearty breakfast or brunch. But on those special days, we would walk into her kitchen to the sights and/or smells of her infamous egg biscuits.
Instructions to make Mini Egg Biscuit:
- Youtu.be/L9NWA1J7aMI
- In a medium bowl, mix together milk, yolks, and butter thoroughly.
- Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
- Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
- For oven-baking, place them 1-inch apart on a baking tray lined with parchment paper. For stovetop cooking, place them on a heavy-bottom frying pan, also 1-inch apart.
- Bake in a preheated oven at 320°F or 160°C for 17-20 minutes or until the bottom of the biscuit is golden brown. For stovetop cooking, cover the pan with a lid and cook over low heat. Check the bottom of the biscuit every 5 minutes. It takes about 20 minutes for the biscuit to be browned at the bottom and become solid.
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