1Preheat oven to 160 C. Line baking tray with baking paper.
2Sieve together self-raising flour, plain flour, bicarbonate of soda and salt. Add in almond nibs, mix well and set aside.
3Cream butter and sugar with vanilla and almond essences (if using) for 3 to 4 mins.
4Add in sifted flour mixture, 1/3 amount at a time. Lastly mix in corn oil.
5Allow mixture to stand in the refrigerator for ½ hour.
6EGG WASH Combine ingredients and sieve mixture.
7Roll mixture into 9 g dough balls and place them on to prepared tray. Flatten lightly, brush a thin layer of egg wash over each biscuit and sprinkle over some almond nibs.
8Bake biscuits for 20 to 25 mins in the middle shelf of the oven until light golden brown in colour. Remove and leave them on the baking tray for 10 mins before removing to cool on wire rack. Store in airtight containers.
Photo: Robin Yong / Styling & Recipe: Cindy Koo