Egg-free Cocoa Biscuits

Egg-free cocoa biscuits are a delicious alternative for those with allergies, following a vegan diet, or simply without eggs at home. Here’s how to prepare them:

Ingredients

• 200 g of all-purpose flour
• 100 g of sugar
• 80 g of vegan butter or margarine
• 30 g of unsweetened cocoa powder
• 1/2 packet of baking powder
• A pinch of salt
• 60 ml of plant-based milk (such as almond, soy or oat)
• 1 teaspoon of vanilla extract (optional)

Preparation

1. Take a bowl and mix the flour with the sugar, unsweetened cocoa powder, baking powder, and a pinch of salt.
2. Add the vegan butter or margarine, which should be cold and cut into cubes, and start to work the ingredients with the tips of your fingers until the mixture resembles coarse sand.
3. Pour in the plant-based milk and vanilla extract, then continue kneading until a uniform dough is formed.
4. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
5. Preheat the oven to 180 °C and prepare a baking tray by lining it with parchment paper.
6. Take out the dough, roll it out on a lightly floured surface, aiming for a thickness of about 5 mm.
7. Use a cookie cutter to cut out the biscuits into desired shapes.
8. Arrange the biscuits on the prepared tray, leaving a bit of space between each one.
9. Bake the biscuits for about 10-15 minutes until they are lightly golden around the edges.
10. Remove from the oven and let them cool completely on a wire rack before serving.

If you want to make the recipe even more special, you can add chocolate chips to the dough or drizzle them with melted chocolate once cooled.

Interesting Facts

Egg-free cocoa biscuits are ideal for those following a vegan diet or for those with egg intolerance. Moreover, they keep perfectly in a tin box, remaining crumbly and tasty for several days.