3tablespoonsfinely chopped green onionsgreen parts only
½teaspoonfine salt
Instructions
Add the egg, sugar, and lemon juice to a clean, dry bowl. Beat with a hand mixer on high speed until the mixture turns pale and thick, about 3–4 minutes.
Gradually pour in the vegetable oil in 5 additions, about 1½ tablespoons each time, beating well after every addition. Add the salt and mix again until fully combined.
Add the flour and the finely chopped green onions, then mix with a spatula until you get a smooth, thick batter with no dry spots.
Preheat the oven to 340°F (170°C). Transfer the batter to a piping bag fitted with a star or round tip. Pipe the batter onto a baking sheet lined with parchment paper, forming small biscuits.
Bake at 340°F (170°C) for about 20 minutes, or until the biscuits are golden around the edges. Let cool slightly on the tray, then transfer to a rack to cool completely.
Notes
Use only the green parts of the onion for a milder, fresher flavour.
Make sure the bowl is perfectly clean and dry before whipping the egg mixture.
Add the oil gradually to avoid splitting the batter and preserve a smooth texture.
Pipe biscuits of similar size so they bake evenly and finish at the same time.
Adjust baking time slightly depending on your oven, using colour and firmness as guides.
Always cool the biscuits fully before storing to keep their crunch for several days.