Traditional Piglet Biscuits

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READY IN: 35mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 190°C.
  • Prepare a baking sheet lined with baking paper.
  • Measure the amount of dough to put into wooden mould by using lotus paste wrapped in cellophane wrap. Weigh the amount of lotus paste used.
  • Sift the flour into a medium mixing bowl. Set aside.
  • Pour the golden syrup, peanut oil and alkaline water into another bowl and mix well.
  • Make a well in the centre of the flour and pour in the liquid mix.
  • Mix together the flour and the liquid mix till well mixed. Take care not to over-mix.
  • Flour the wooden mould sparingly and knock out the excess flour.
  • Weigh the dough in 40g lumps and press 1 lump into the wooden mould.
  • Knock out the formed dough from the mould and place it on the prepared baking sheet.
  • Continue the process for the rest of the lumps of dough.
  • Spray the dough with water sparingly before putting it in the oven to bake for 10 minutes.
  • Remove the half-baked biscuits from the oven and apply some egg wash.
  • Bake for another 10 minutes or until golden brown.
  • Remove from the oven to cool on a wire rack.
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