This is a crunchy biscuit made of vanilla and chocolate. Very addictive, and once you start, you may never stop munching.
Recipe provided by Chef Liza Zainol.
- 4 egg yolks, hard boiled
- 100g castor sugar
- ¾ tbsp salt
- 40g wheat flour
- 100g self-raising flour
- 80g corn flour
- 40g custard flour
- Mix ingredients C together
- ½ tsp chocolate emulco (available in supermarkets)
- To get egg glaze, mix one egg and one tbsp evaporated milk, then strain.
1. Beat ingredients A for four minutes.
2. Add corn oil and beat for one minute.
3. Add ingredients C and beat for another minute.
4. Divide the dough into two portions and place in separate bowls.
5. Add chocolate emulco to one portion of the dough and knead till mixed evenly.
6. Place the chocolate dough into the samperit mould and pipe 5cm in length. After that, the original coloured dough is piped next to it to become one biscuit.
7. Glaze the biscuits and decorate with almond strips.
8. Bake at 175 °C for 22 to 25 minutes. Always pre-heat the oven for at least 15 minutes.
Tip: Add the flour into the dough, do it bit by bit, otherwise the dough may curdle. Once the dough is set, do not knead it with your hands vigorously as the dough may become hard and air bubbles might become trapped. The dough should be smooth and firm. The samperit mould is a small star nozzle-shaped mould. If you do not have this, modify as you wish. Get the kids involved as they can also cut out animal shapes from the dough!
23 May 2009