Pandan Suji Biscuits (Phoon Huat X All Things Delicious)
Biscuits & Cookies
|270 gm||Redman Plain Unbleached flour||104216|
|2 tsp||RedMan Pandan Leaf Extract Powder||201213|
|1/2 tsp||RedMan Baking Soda||62604|
|150 gm||RedMan Icing sugar||9793|
|75 gm||RedMan Semolina Flour||13958|
|75 gm||RedMan Almond Ground Natural||66396|
|200 gm||Q.B.B Ghee, at room temperature||54110|
|1 tbsp||RedMan Pandan Leaf Liquid Extract||201218|
|1 jar||Petite Ingredient Dried Edible Confetti||201218|
- Pre-heat your oven to 160˚C.
- Line baking trays with parchment paper.
- Sieve flour together with pandan leaf extract powder, baking soda and salt into a mixer bowl. Sieve icing sugar into the bowl as well.
- Add in semolina flour and ground almonds and whisk all the dry ingredients until combined.
- In a small bowl, combine the ghee with the pandan leaf liquid extract until combined.
- 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.
- 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.
- 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.
- Bake for about 12-15 minutes until the bottom of the cookie is a light golden colour. Cool completely before storing into airtight jars.