- 250 g self-raising flour
- 85 g plain flour
- ¼ tsp bicarbonate of soda
- ¾ tsp fine salt
- 120 g almond nibs, extra for topping
- 250 g unsalted butter
- 125 g caster sugar
- 1 tsp vanilla essence
- 1 tsp almond essence (optional)
- 3 tbsps corn oil
- 1 whole egg
- 2 tsps full cream milk or evaporated milk
Preheat oven to 160 C. Line baking tray with baking paper.
Sieve together self-raising flour, plain flour, bicarbonate of soda and salt. Add in almond nibs, mix well and set aside.
Cream butter and sugar with vanilla and almond essences (if using) for 3 to 4 mins.
Add in sifted flour mixture, 1/3 amount at a time. Lastly mix in corn oil.
Allow mixture to stand in the refrigerator for ½ hour.
EGG WASH Combine ingredients and sieve mixture.
Roll 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.
Bake 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