Trio Biscuits

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Trio Biscuits

Trio Biscuits

These Trio Biscuits are very light, soft on the inside and crispy on the outside. They’re nice and thick and really easy to make. You can make them as small or as large as you like.

My family love them (and so do I!) They are also very economical, as no butter is needed. Instead, they are made with vegetable oil as in the old days it was much easier to find than butter. They are ideal to make for children’s birthday parties as you can make all kinds of fun shapes. I use three different cutter shapes, and this is why I called them Trio Biscuits! I also make them to take to a dear elderly lady friend of mine who lives on her own – she really loves them as she can keep them for well over a week.

You can freeze them should you wish. In North Africa these are known as Halwet Ettabaa biscuits.  Everyone makes them a little differently but I like my version best because they are lighter. They are also made on celebration days such as l’aid which is the last day of fasting (Ramadan) and also for weddings.

You should treat them as scones really –  in fact, they are even lighter than scones. They don’t like too much flour or handling. The secret to make them light and crispy and soft inside is not to over work it. I do hope you will enjoy making them as much as I do.

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Trio Biscuits
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Biscuits
Ingredients
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Biscuits
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large bowl, beat together the eggs and sugar until all the sugar has melted. Now add the oil, vanilla extract, and a pinch of salt, and hand whisk for 30 sec.
  2. Sift the flour together with the baking powder and add the flour one cup at a time and fold in until it all binds together.
  3. Put on floured work surface and with your hand, gently press down about 2cm (or 1") thick. Choose your favorite cake cutter, and cut to the shape you like. Then, with a knife, carefully lift the biscuits and put on a lightly oiled tray, leaving a space of about 4 cm around each one, as they expand.
  4. Brush the top of the biscuits with egg yoke and sprinkle with the coarse sugar - make sure you don't spill much so it doesn't burn and stain your tray.
  5. Soon you'll see that the biscuits are becoming golden brown - they are now ready to take out. Put on cooling rack straight away. Enjoy.
Recipe Notes
  • The secret to a lighter biscuit for this recipe is not to over-flour and no kneading is required. As soon as you take the dough out of the mixing bowl, use the palm of your hand not a rolling pin.This method means your dough is the right texture.
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8 Comments

  1. Maria Nasir says:

    Fabulous blog, Sally ! …you know how long I’ve waited for this recipe, so I’ll be trying this first…next the Queen of Puddings 🙂 I wish you best if luck…happy blogging 😉

  2. Cook with Sally says:

    Thanks for your kind words, Maria- coming from you this is a great compliment!

  3. Ruth says:

    These biscuits melt in your mouth – but be warned you will have to hide them away or they will be eaten up all at once because they are so nice!

  4. Cook with Sally says:

    What can I say amour de cuisine you are very kind.

  5. silvia says:

    very good this biscuit 🙂

    • Cook with Sally says:

      Thank you Silvia – I’m really glad you like my recipe. Please let me know how you get on with some others. Sally.

  6. Anupama says:

    I am all for it! light, crunchy outside and soft inside – too good! love the tips too.

  7. Houria says:

    Merci beaucoup pour votre recette mais je n arrive pas faire la traduction en français

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