This 3 ingredient biscuit recipe are versatile and so moreish. They are sweet, buttery and delicious.

In under an hour you will have melt in your mouth biscuits, very similar to Viennese biscuits. The best part is no equipment needed, apart from an oven.  

No eggs or rising agents are required for these 3 ingredient cookies, making them an easy bake.

How to make the Eggless 3 ingredient biscuits

Yes, you just need 3 ingredients for these biscuits:

• Melted Butter
• Icing Sugar
• Plain Flour (all purpose flour)

Start by melting the butter. Once melted get it to room temperature. In a mixing bowl place the melted butter and sieve in the icing sugar. Using a spatula or a whisk mix until combined. Add in the plain flour and combine the dough.

At this stage if you want to have two different types of cookies, like I have below, split the dough into and flavour accordingly.

Get a large baking tray ready and place grease proof paper a baking sheet in it. Place a star nozzle into your piping bag. Use a big star nozzle.

Pipe the cookies. You do not need to worry about leaving too much space because they do not spread.

Place the piped cookies in the fridge for 10 minutes. During this time preheat the oven to 180 degrees Celsius.

Bake the cookies for about 12-15 minutes until golden brown. Let them cool for another 15 minutes.

How to make Diwali Biscuits

These buttery biscuits are versatile and you can add flavours and colours to them easily. For Diwali I made the base mix then added kesar and rose to make:

• Kesar biscuits
• Rose & Cardamom biscuits

For the kesar biscuits, I added saffron infused milk to the mixture and for the rose & cardamom ones I added rose syrup and cardamom powder.

I also topped them with chopped nuts. The kesar one was topped with almonds and the rose ones with pistachios.

These eggless biscuits are perfect for gifting too. I like to make bite size biscuits and piping them with a star nozzle makes them more aesthetic.

What additions can I have for these Eggless Biscuits

You can flavour them with essences including vanilla or rose, dip them in chocolate or add in gel food colouring or sprinkles to make coloured cookies for parties.

Adding Vanilla essence will make them Viennese biscuits.

How to pipe bite size biscuits:

If you do not have a piping bag or a star nozzle, don’t worry because the biscuits will still taste nice rolled out. Just take a little dough at a time and make it into a round disc. Use a fork to make a pattern on top.

To pipe the biscuits into little star shaped ones, use a 13 mm star nozzle. Add your biscuit dough to a piping bag with the star nozzle.

Pipe the biscuits onto greaseproof paper or a silicone baking sheet. I piped mine to about 3.5 cm wide and 1 cm tall.

You can pipe bigger biscuits. I think they look prettier small.

Do I need to chill the biscuit dough before baking:

I tried with and without and there was no difference. The biscuit dough has no raising agent so they should not spread or rise. To be on the safe side, I would chill them for 10 minutes.

How to store 3 ingredient butter cookies:

These cookies will last for 5 days in an air tight container/ cookie jar.

I wouldn’t recommend freezing the cookies however you can freeze the dough for about 3 months. The day before you want to bake the cookies, thaw the dough overnight in the fridge.  

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5 from 2 votes

Eggless Diwali Biscuits

Easy 3 ingredient eggless Diwali biscuits. Buttery Kesar and Badam Biscuits for Diwali. These 3 ingredient butter cookies will melt in your mouth. They are similar to Viennese Biscuits but have kesar (saffron) and Rose in them. This Diwali add colour to the snack table with these easy butter cookies which take 45 minutes to make.

Prep Time20 minutes mins

Cook Time15 minutes mins

Chill10 minutes mins

Total Time45 minutes mins

Course: afternoon tea, gifting

Cuisine: American, indian recipes

Keyword: 3 ingredient butter cookies, diwali recipes, eggless cookies, Indian biscuit recipe, kesar badam cookies, Kesar biscuits, Rose biscuits, rose elaichi cookies

Servings: 32 mini cookies

Equipment

• 13mm Star Piping Nozzle if you want to pipe them in this way. You can just make small flat balls

Ingredients

Core Baking Ingredients

• 75 grams salted butter
• 30 grams icing sugar
• 100 grams plain flour

Diwali flavouring for the cookies

• 1 pinch saffron strands mixed with 1 tbsp cold milk
• 1 1/2 tsp rose syrup
• 1/4 tsp cardamom powder
• 4 chopped pistachios
• 4 chopped almonds

Instructions

• Melt the butter in a saucepan or microwave. Let it cool to room temperature.
• In a mixing bowl, sieve in the icing sugar over the melted butter. Mix with a spatula or whisk until smooth.
• Add the plain flour and stir until the dough forms a ball
• Split the dough in half (100 grams each) . In one half add 1 ½ teaspoons of the saffron infused milk and combine. In the other half add in 1 ½ teaspoons of rose syrup and ¼ teaspoon of cardamom powder.
• Prepare a large baking tray with greaseproof paper or a baking sheet.
• Fit a large star nozzle into a piping bag and fill with one of the doughs. Pipe the cookies onto the baking sheet. Pipe and slightly twist to release the dough before it may be slightly sticky. Don’t worry about having a pattern on the top because this is going to be covered.
• Repeat until the dough is finished them using then clean the star nozzle and place the other dough in a piping bag. Repeat the process with the other dough. Pipe the cookies directly onto the tray. No need to space them far apart—they won’t spread.
• Sprinkle some chopped almonds on the kesar cookies and chopped pistachios on the rose cookies.
• Chill the piped cookies in the fridge for 10 minutes.
• Meanwhile, preheat the oven to 180°C (160°C fan).
• Bake the cookies for 12–15 minutes until lightly golden.
• Allow to cool for 15 minutes. The cookies are ready to serve.

Neha

Want more Diwali recipes? How about this traditional Chocolate Barfi?

You may also like these Paan and Coconut Laddo Recipe.