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Mini Egg Biscuit
Mini Egg Biscuit

Before you jump to Mini Egg Biscuit recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.

Wholesome eating encourages a feeling of well being. When we eat more healthy snacks and a lesser amount of of the detrimental ones we typically feel much better. Eating more vegetables helps you feel much better than eating a slice of pizza. Choosing healthier food choices can be tough if it is snack time. You can spend several hours at the grocery store searching for the perfect snack foods to help you feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?

Eating almonds is a wonderful alternative as long as you do not have a nut allergy. Almonds have a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. These kinds of nuts contain quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. Having said that, you may not need a nap after eating and enjoying almonds. Alternatively they will just help your muscles and digestive tract relax while also helping you feel less frustrated. Sometimes eating almonds can even be a mood increaser!

A large variety of quick health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to mini egg biscuit recipe. You can have mini egg biscuit using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Mini Egg Biscuit:
  1. Provide 60 g (3 tbsp) sweetened condensed milk
  2. You need 37 g (2 qty) medium egg yolks
  3. Get 42 g (3 tbsp) unsalted butter, room temperature
  4. Get 110-130 g (12-14 tbsp) potato starch or corn starch
Instructions to make Mini Egg Biscuit:
  1. Youtu.be/L9NWA1J7aMI
  2. In a medium bowl, mix together milk, yolks, and butter thoroughly.
  3. Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
  4. Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
  5. 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.
  6. 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.

Add in the Flour and beat again till a biscuit dough is formed! Fold through/press in the Crushed Mini Eggs and then press into the bottom of the tin. Once baked, leave to cool on the side, but still in the tin. Mix it first with a spoon, then get your hands in and squeeze into a firm dough. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.

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