Biscuit

Filling

Coating

Directions

1. Pre-heat oven to 160˚C.  
2. Using a food processor, blend all the dry ingredients of the biscuit until combined. Add the cold cubes of butter and pulse and blend until mixture resembles bread crumbs. Add the egg and blend until the dough comes together. Remove dough from the food processor.  
3. Make about 4g dough balls, flatten and press a roasted whole almond in the centre of the dough. Seal the almond and place on a baking tray. Refrigerate the prepared biscuits for about 30 minutes before baking.    
4. Bake in a slow oven for about 20-25 minutes until the bottom of the cookie is a light golden colour. Let the biscuits cool completely. In the meantime, you can prepare the Ruby Chocolate. 
5. I like to temper small quantities of chocolate with the microwave, 300g at a time.  Weigh 200g of Ruby Chocolate into a medium glass bowl. Weigh another 100g of Ruby Chocolate in a smaller bowl. 
6. Microwave the 200g of chocolate on high heat in the microwave first for about 40 seconds and stop. Remove from the microwave oven and stir well to prevent the chocolate from burning. Repeat microwaving (and stirring) for shorter time intervals. Stop microwaving once you have only small bits of unmelted chocolate left in the bowl – bits that can be melted by just stirring them together. Keep stirring until it’s all completely melted. Then add all of the reserved 100g of Ruby Chocolate. Continue stirring until everything has melted completely and the chocolate is nice, smooth and glossy. The chocolate should be ready for coating the biscuits. If you need more information on tempering Ruby Chocolate, head over to the Callebaut YouTube channel for in-depth instructional videos. I’ve used chopsticks here to dip the cooled biscuits and place it into small paper cups. Decorate with Redman Edible Sprinkles  in Pearl Gold. 
7.  Leave to cool and set before storing these pink goodies in an air-tight container.   

Dry Ingredients

Wet Ingredients

For Decoration

Directions

1. Pre-heat your oven to 160˚C.
2. Line baking trays with parchment paper.
3. Sieve flour together with pandan leaf extract powder, baking soda and salt into a mixer bowl. Sieve icing sugar into the bowl as well.
4. Add in semolina flour and ground almonds and whisk all the dry ingredients until combined. 
5. In a small bowl, combine the ghee with the pandan leaf liquid extract until combined. 
6. Add the ghee mixture into the mixer bowl and mix using low speed. Don’t forget to stop and scrape the sides of the bowl. Mix for about 3-4  minutes until all the dry ingredients are no longer dry and are combined with the ghee. Stop the mixer and using your hand, knead the dough into a ball and refrigerate for about 15 minutes.  
7. Remove from the fridge and roll a small quantity of dough in-between two sheets of parchment – I like doing it this way as it prevents my roller from absorbing any oil or butter from my dough and it creates less mess. I will always reuse the parchment paper for lining the baking trays.  
8. Roll until dough is about 7mm. Scatter some dried edible flower petals on the dough and roll again until about 5mm thickness. Using a cookie cutter, I’ve used a round one that is 3cm in diameter, cut the dough and place onto your prepared baking trays. 
9. Bake for about 12-15 minutes until the bottom of the cookie is a light golden colour. Cool completely before storing into airtight jars.