easter biscuits recipe, how to make eggless easter biscuits

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easter biscuits recipe

easter biscuits are delicious and aromatic biscuits made with sooji (semolina) and whole wheat flour

4.5 from 2 votes
total time:
35minutes

eggless easter biscuits recipe – with easter around the corner, i have three recipes coming for all of you. all of them are eggless and healthy. two are baked recipes and one is an easter specialty. this is the first one.

easter biscuits

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.

easter-biscuits-recipe

the best part is these biscuits do not have butter in them and also they are eggless. i have loosely adapted this recipe from the book “festival cookbook’ by vimla patil.

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.

vegan-easter-biscuits-recipe

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. you can serve them as a tea time snack with masala chai or filter coffee or ginger tea.

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.

if you are looking for similar recipes then do check:

easter biscuits

4.5 from 2 votes
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
easter biscuits are delicious and aromatic biscuits made with sooji (semolina) and whole wheat flour
easter biscuits recipe
Course:desserts
Cuisine:world
Servings:12 biscuits

INGREDIENTS FOR easter biscuits

(1 CUP = 250 ML)
  • ½ cup cream of wheat (fine rava or sooji)
  • ½ cup whole wheat flour (atta)
  • ¼ cup sunflower oil or any odourless oil
  • ½ cup castor sugar or powdered sugar
  • 1 tablespoon raisins, optional
  • 1 tablespoon flax seeds powder
  • 3 tablespoons water for dissolving flax seeds powder
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon baking powder
  • 1 to 2 tablespoons water for binding the dough

HOW TO MAKE easter biscuits

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

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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27 comments/reviews

  1. Hi Dassana

    I have tried your recipes of cookies and they are amazing every single time!!! Thanks for the great recipes…
    Regarding this recipe…can I use chia seeds instead of flax? Waiting to try this recipe!!! 😊

  2. Hie dear… I have a query regarding this recipe.. I m not aware of flax seed powder.. Neither I can get it here.. Can I substitute it with egg? If yes then how many?

  3. Dear Dassana,
    thank you for all the great recipes. I tried making cashew biscuits following this recipe. I used one cup maida and one cup whole wheat flour. Kindly let me know what needs to be done to make the biscuits crisp throughout. And can we use ghee instead of oil.

    • you can use ghee instead of oil. to make a crisp texture throughout, you beat the butter or ghee with sugar till light and fluffy. then add the dry ingredients to the creamed ghee + sugar mixture. knead the dough. if required you can add 1 or 2 tbsp of milk or water while kneading.

  4. Dear Dassana,
    Thank you so much for the great work and keep it up. I tried making cashew biscuits with this recipe in microwave convection mode. As mentioned they are crisp from outside and soft from inside. What should you do to have the cookies thoroughly crisp? And more guidance from you for convection mode microwave cooking would be most appreciated.

  5. Hi Dassana,

    Now i have started to cook what ever i feel like cooking but by using ur blog dear..
    Thanks a lot for posting such wonderful recipes..
    Also i wanted to know that i have never used flax seed nor am i confortable with it so can u suggest what shall i add instead of flax seed..
    Do you have any recipe for preparing nan katai or nan kanda as we say locally?
    Plz share that recipe with me i am eagerly waiting to bake nan kanda’s or nan katai’s dear.
    Awaiting for your reply,

    Regards,
    Usha Iyer

    • thanks usha. i do have a recipe for nan khatai. just that not made them.

      for the easter biscuits, you can add some fruit puree like apple sauce or mashed bananas – about 1/4 cup. however these would give a fruity taste to the cookies. generally eggs help in binding and also add moisture as well as give a smooth texture to the cookies. yet another option is to use silken tofu. mash the tofu and use 1/4 cup in this recipe. you can also dissolve 1 tbsp of cornflour/corn starch with 2 tbsp water and add this mixture.

  6. Hi Dasaana,

    Think you did not receive my query on this earlier. Wanted to know if these cookies can also be made in convection ? and If yes, would you use the black pan (the kinds that you used for Pita bread shown in pictures ) on low rack for baking.

    Appreciate your help on this.

    • shilpa, i didn’t received your query before. otherwise i would have replied for sure. i have made the cookies in convection mode only. you can use that black pan but grease it well or cover it with a greased butter paper or parchment paper.

  7. will definitely give a try to this recipe after getting a reply of my query-any other substitute of egg besides Flax Seeds in case they are not available{i am a vegetarian}.thanks.

  8. yummy buiscuits..i dont hv a microwave so i gave this recipe to my mom..and she took it as a basic recipe nd added some nuts in it and some rose essence to give it a particular aroma..turned out to be good and tasty..

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