Ingredients:

For the Egg Roll Biscuits:

• 100g all-purpose flour
• 60g corn starch
• 1 tsp baking powder
• 1/4 tsp salt
• 60g sugar
• 1 egg
• 90ml milk (leave 15% to adjust thickness)
• 14g butter
• 1 tsp vanilla extract (optional)

For the Optional Chocolate Sauce:

• 50g dark chocolate
• 3 tbsp milk

Step-by-Step Instructions:

1. Prepare the Batter:
   • In a large mixing bowl, combine 100g all-purpose flour, 60g corn starch, and 1 tsp baking powder. While sifting is not mandatory, it helps ensure a lump-free batter if you prefer a finer texture.
   • Add 1/4 tsp salt and 60g sugar to the dry ingredients. Mix everything together to distribute the salt and sugar evenly.
   • Crack 1 egg into the dry mixture. Start mixing the egg with the dry ingredients.
   • Gradually add 90ml of milk into the mixture, but be sure to leave around 15% of the milk aside to adjust the batter’s thickness later if necessary.
   • Melt 14g butter in the microwave and add it to the batter. This adds richness to the biscuits. If you have vanilla extract on hand, add 1 tsp at this stage to enhance the flavor with a subtle vanilla aroma.
   • Mix all the ingredients together until you achieve a smooth, lump-free batter. The batter should have a slightly thick consistency but still be pourable. If it feels too thick, add the remaining milk to adjust.
2. Prepare the Cooking Bag:
   • Once your batter is ready, pour it into a zipper-lock bag or any piping bag. This will make it easier to create the delicate cobweb patterns.
   • Cut a very small hole at one corner of the bag to allow you to pipe thin lines of batter. The hole should be small to ensure the lines are thin and crisp when cooked.
3. Cook the Egg Roll Biscuits:
   • Heat a non-stick pan over low heat. Be patient, as cooking the biscuits at low heat ensures even cooking and prevents burning.
   • Using the zipper-lock bag, gently pipe thin lines of batter into the pan, creating a cobweb or any design of your choice. The thin lines ensure the biscuits become super crispy once cooked.
   • When the bottom turns light brown, carefully use a spatula or spoon to roll the biscuit into a cylinder. Continue cooking for a few more seconds to ensure the entire biscuit is crispy.
   • Adjust the heat if necessary. As you become more familiar with the process, you can speed up the cooking by increasing the heat slightly.
   • For variety, you can experiment with different shapes. For example, make heart-shaped designs or write words with the batter in the pan. If you prefer, you can also cook the biscuits flat by flipping them once the bottom is browned and skipping the rolling step.
4. Optional Chocolate Sauce:
   • To elevate the experience, prepare a simple chocolate sauce for dipping.
   • In a microwave-safe bowl, melt 50g of dark chocolate with 3 tbsp of milk. Heat the mixture in short bursts in the microwave, stirring in between to ensure it melts evenly.
   • Once the chocolate is melted and smooth, mix well to create a rich and creamy sauce.
   • Dip the crispy cobweb egg roll biscuits into the chocolate sauce for an indulgent treat.
5. Serve:
   • Serve the super crispy cobweb egg roll biscuits immediately for the best texture. These delicate biscuits pair well with the optional chocolate sauce or other toppings like maple syrup.
   • You can also sprinkle powdered sugar over them for extra sweetness or enjoy them plain as a light snack.

Cooking Tips:

• Control the Heat: Keep the heat low to medium while cooking the biscuits. High heat may cause the batter to cook unevenly, burning the outside while leaving the inside soft.
• Consistency of the Batter: The batter should be smooth and slightly thick. If it’s too runny, the biscuits won’t hold their shape well. If it’s too thick, they may not spread into thin lines, resulting in less crispiness.
• Customization: Don’t hesitate to get creative with the shapes. You can pipe circles, hearts, or even letters. It’s a fun activity to do with kids or to impress guests with personalized biscuits.
• Storage: Store the biscuits in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh when they’re at their crispiest.

Nutritional Facts (per serving):

• Calories: 210 kcal
• Fat: 9g
• Carbohydrates: 30g
• Protein: 4g
• Sugar: 15g
• Fiber: 1g
• Sodium: 150mg

FAQs:

1. Can I substitute the corn starch with something else?
   • If you don’t have corn starch, you can substitute it with potato starch or rice flour. Both options will help achieve a similar crispy texture.
2. How can I make the biscuits even more flavorful?
   • You can add flavoring options like cocoa powder, cinnamon, or even matcha powder to the batter for different flavors. A dash of vanilla extract also adds a lovely aroma.
3. What can I use if I don’t have a piping bag?
   • A zipper-lock bag works well as a substitute. Simply fill the bag with the batter and cut a small hole in one corner for piping. If you don’t have that either, use a spoon to create designs.
4. How can I make the biscuits gluten-free?
   • Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum to maintain the structure of the biscuits.
5. Can I bake the biscuits instead of frying them?
   • Yes, you can bake them in a preheated oven at 160°C (320°F) for about 10-12 minutes or until golden and crispy. Place them on parchment paper and pipe the batter into your desired shapes.

Conclusion: These Super Crispy Cobweb Egg Roll Biscuits are a delightful and versatile treat that is easy to make and enjoyable for all ages. The crispiness of the biscuits paired with a smooth chocolate sauce creates a balance of textures that is hard to resist. The process of piping the batter into intricate designs adds a fun and creative element to the recipe, making it an engaging activity for the whole family. Whether you enjoy them plain or with a side of chocolate, these biscuits are sure to become a favorite in your household. With a few simple ingredients and easy steps, you’ll be able to whip up a delicious and visually impressive snack anytime!