easter biscuits – eggless and dairy free

with easter around the corner, i have three recipes coming for all of you. all of them dairy free, eggless and healthy. two are baked recipes and one is an easter speciality. this is the first one. for the past one week i was thinking what to make for easter???

on easter my mom would never make any of the traditional goan sweets as they are too time consuming and require a lot of hard work and patience. for sweets she would just make some ice cream with a fruit custard & a fruit jelly. on occasions it would be carrot halwa or beetroot halwa.

so i don’t have any memories of making the classic easter sweets like easter eggs and marzipan. all these sweets would come from our neighbors

i had also made a mango blueberry cake, but it turned out to be a disaster. instead of cake, it became a pudding  but my love for baking does not deter me from trying new and creative recipes in spite of so many disasters.

in fact the preparation of making these easter biscuits were almost a disaster in the beginning. i was like… all the semolina is wasted now….. the oil became too much.

a creative thought… and i quickly added whole wheat flour to save the mess that was happening. happily i baked and we had the most delicious and aromatic biscuits. the biscuits had beautiful cracks on them and yet were holding themselves without falling apart or breaking.

the best part is these biscuits are totally dairy free… no butter or milk. and also they are eggless. i have loosely adapted this recipe from the festival cookbook by vimla patil & monisha bharadwaj.

from the original recipe, i substituted 1 cup butter with 1/2 cup sunflower oil. even after using 1/2 cup oil, there was quite some oil in the dough. i suggest to add 1/4 cup oil.

secondly, as an egg substitute i have added flaxseed powder. this biscuit dough is a not a smooth pliable dough, due to the presence of semolina. when you make the biscuits there will be cracks and they are natural.

once baked, the outside texture is crisp. the inside is soft and not all hard or crisp. you can make these and then store in an air tight containers. they can also be wrapped beautifully and gifted to your family, friends and relatives. the recipe can be easily doubled or tripled.

the original recipe has some raisins added to the dough. but i prefer just one taste in sweet dishes and hence have not added the raisins.

with this post here’s wishing all of you a happy easter in advance.

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easter biscuits

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10-12 biscuits

Serving Size: 3-4

ingredients

• 1 cup semolina/rava
• 1 cup whole wheat flour
• 1/4 cup sunflower oil or any odourless oil
• 1 cup castor sugar
• 1/4 cup raisins (optional)
• 1 tbsp flax seed powder + 3 tbsp water
• 1/4 tsp nutmeg powder
• 1/2 tsp baking powder
• 1 or 2 tbsp water for binding the dough

method:

1. dissolve 3 tbsp water in flax seed powder and keep aside for 5 minutes.
2. sieve the semolina.
3. mix all the dry ingredients together.
4. add the oil to the dry ingredients
5. add the flaxseed paste.
6. thoroughly mix the whole mixture well.
7. add 1 or 2 tbsp water to bind the dough. the dough does not bind well. so some water needs to be added.
8. now take medium size balls from the dough like we do for rotis.
9. flatten these and arrange them on a greased or lined baking tray.
10. bake at 150 degrees C for 25-30 minutes or till the biscuits become golden brown.

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