Eggless Banana Butter Biscuits | Bakery Style Cashew Shaped Banana Cookie | with step by step photos and video. Huge glass jars full of cute yellow biscuits never fail to draw our eyes at the bakeries. Banana biscuits are delicious and are perfect for those who prefer munching on something sweet with evening tea.
These eye catching cashew shaped yellow biscuits are a perfect snack box treat for all. I remember these yellow color banana biscuits kept in glass jars of bakery, during my childhood days. I am so happy to recreate these cookies and serve them on my table. They are perfectly sweet and have hints of banana smell and taste.
The biggest problem I hear is: My cookies spread too much! Why?
A common problem when making cookies is that they flatten out way too much! It is because of the butter we use. This recipe calls for softened butter, not melted butter. The best way to get softened butter is to plan ahead. A couple of hours before you make these cookies set 1/2 cup of butter on the counter. As it sits there is will soften.
But if you are in a hurry, you can microwave butter to soften it instead. Microwave in 5-second intervals rotating your cube of butter each time. Please use caution when softening this way. It can easily go from solid to melted in seconds! And in turn, your cookies will spread way too much.
Things that cannot be excluded in this recipe:
- Banana Essence: Store bought banana essence gives that perfect smell & taste for this recipe.
- Powdered Sugar
How to make Bakery Style Eggless Banana Biscuits ?
Eggless Banana Butter Biscuits | Bakery Style Cashew Shaped Banana Cookie | with step by step photos and video. Cookies or biscuits as we call them in India are popular as a tea time snack. We love to dip biscuits in our tea and have time. Easy to put together, they make a great snack when you may want something that’s a little sweet but not too much so. A simple bake, that is ready in minutes, making them a perfect teatime treat. For a perfect taste add banana essence in this recipe.
The baking time varies form 15 to 20 minutes. Moreover, if using granulated sugar, then powder it and use. In India, generally granulated white sugar has large crystals and they won’t dissolve when whipping butter. Do check out how to make icing and powdered sugar from granulated sugar. I will soon share with you banana cookies using ripe bananas.
Further, I would like to highlight my other cookie recipes also. Hope you would like them too.
Eggless Banana Butter BiscuitCourse: Snacks, CookiesCuisine: InternationalDifficulty: Easy
80 gm saltless butter (kept in room temperature)
¾ cup powdered sugar
1 tsp Banana Essence
1/2 tsp Yellow color/Turmeric Color
1 ¼ cups all purpose flour
2 tbsp Corn flour
1/4 tsp Baking Powder
Pinch of salt
3 tbsp Milk ( Only if needed )
Eggless Banana Butter Biscuits | Bakery Style Cashew Shaped Banana Cookie | with step by step photos and video.
- Pre-heat the oven at 180 degree Celsius for 10 minutes.
- In a bowl mix 80 gms unsalted butter (at room temperature) with 3/4 cup powdered sugar until it turns fluffy using a whisk or beater.
- Add 1/2 tsp turmeric powder or yellow food colour and 1 tsp banana essence . Mix well.
- Now sift in 11/4 cup maida or all purpose flour, 2 tbsp corn flour, 1/4 tsp baking powder and a pinch of salt.
- Mix till you get a bread crumb-like texture in the mixture
- Now, add 1 to 3 tbsp milk. Mix and gather the entire mixture together to a dough. Don’t knead. Depending on the quality of flour you may need to add more or less milk.
- Pinch a small ball of dough. Roll it and shape it into cashew nut shape as shown below.
- Place the biscuits on a baking tray lined with baking paper.
- Beat an egg well using a fork.
- Give the biscuits a nice egg wash or milk wash using a brush. Now the biscuits are ready to bake.
- Bake the biscuits in the pre heated oven (on the top rack) for at least 15 to 18 minutes.
- Once baked, remove while still hot and place them on a wired tray or wire rack to cool the cookies. Enjoy the banana banana biscuits after they have cooled down.
- Store them in air tight containers or tins for further use.
- Use powdered sugar.
- Depending on the quality of flour you may need to add more or less milk.