Potato Biscuits - Without Eggs

I love cookies and I admit I have a soft spot for the softest ones (that don't crumble!). With shortcrust pastry I can't always get the result I want, so I thought: “why not mix the dough with the mashed boiled potatoes?”. The result was surprising: find out how to prepare the very soft potato biscuits (without eggs !).

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Identity Card of the Recipe

  • Ingrediants

    • 200 d of boiled potatoes or mashed potatoes
    • 170 g of white flour type 00
    • 70 g of brown sugar
    • 30 g of butter
    • 3 g of baking powder
    • Untreated lemon zest
    • 1 pinch of salt
    • 100 g of jam

    Materials Needed

    • Casserole
    • Potato masher
    • Sieve
    • Baking tray
    • Baking paper
    • Grater

    Preparation

    1. Boil the potatoes. Wash the potatoes to remove impurities and traces of soil, and immerse them in a saucepan filled with cold water: bring to a boil and cook for 40-50 minutes, until soft.
    2. When the potatoes are cooked, drain them from the water and mash them with a potato masher to obtain a puree. Mix the potato puree with brown sugar, butter, salt and flavor with the lemon zest.
    3. Mix the sweetened puree with the white flour, add the baking powder and knead with your hands until you get a consistency that is very reminiscent of potato gnocchi. If the dough is too sticky, add a little more flour.
    4. Cut the dough into 4 parts, then work each piece to obtain a loaf: cut the cord into cubes, slightly larger than traditional gnocchi.
    5. Roll each piece in your hands to form a ball: place each ball of dough on a plate lined with baking paper.
    6. With your finger or the handle of a wooden spoon, create a small groove in the center of each ball.
    7. Fill each biscuit with a teaspoon of jam.

    The right advice
    To fill the biscuits, choose a very compact type of jam or jam, so that, during cooking, it does not come out of the heart of the biscuit. We recommend the pumpkin jam.

    1. Place the biscuits in the oven and bake at 160 ° C (mode: ventilated) for 16 minutes.
    2. At the end of cooking, the biscuits must appear slightly golden and the consistency must be soft.
    3. Store the cookies in a tin box for 2-3 days.

    Alice's comment - PersonalCooker

    These cookies were a pleasant discovery for me: soft at the right point, delicious but light, without excess! Also try stuffing them with hazelnut cream or another type of jam!

    Nutritional values ​​and Health Comment on the recipe

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