It has been quite some time since I had eaten these soft egg cake biscuits, and when I came across this recipe from Laura’s Bakery, I couldn’t resist being inspired by it. Here are the details to make about 12 – 15 egg cake biscuits of your own, with my suggested adjustments. 🙂
- 2 Eggs
- 100 grams Sugar
- a few drops Vanilla essence
- 100 grams Flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- a pinch of salt
- 3/4 apple, cut in small cubes
- coarse cinnamon sugar (optional)
Beat the eggs with the sugar until fluffy and light. Then sift in the flour, ground cinnamon, baking powder and pinch of salt. Stir this in gently by hand into the egg & sugar mix.
Preheat your oven to 180 degrees and place a large sheet of baking paper on a baking tray. With a large spoon, spoon a large dollop of the dough on the baking paper. You can now either let it drip slowly onto the baking paper or make a circle to get the dough onto the paper. I would avoid putting the dollops too close to one another, as the dough will rise and run out during baking time.
Decorate with pieces of apple and add on some coarse cinnamon sugar for decoration. Then bake the egg cake biscuits for 12 -15 minutes in the oven.
Take the baking tray carefully out of the oven, and lift the baking paper off the tray, to let the cookies start to cool down. After a few minutes, carefully lift the cookies off the baking paper and place upside down on a plate covered with kitchen towel. This will help the cookies cool down and remain crisp.