1Preheat oven to 175 C. Line a baking tray with parchment paper. Set aside.
2In a large mixing bowl, sift plain flour, semolina flour, icing sugar, baking soda and baking powder together. Add ground almonds and mix well.
3Add corn oil and vanilla essence and knead to get a smooth dough.
4Roll the dough out to 1.5-cm thickness. Cut out the cookies with a 2-cm square mould.
5Place cookies on prepared tray, spaced apart. Bake at 175 C for 10 to 12 mins.
6Remove cookies from oven and leave to cool on a wire rack before serving. Store in an airtight container.
Chef's Tip: For more texture, add 50 g crushed roasted almonds to the batter.
Recipe: Philip Chia / Photo: Courtesy of Marshall Cavendish