Saturday, August 12, 2006
250 gm. Green pea flour
50 gm. Hong Kong flour
25 gm. Rice flour - sifted
120 gm. icing sugar
80 gm. almond powder or almond nibs
100 gm. shortening
(1) Mix all the ingredients together.
(2) Press small portion of the mixture into a kueh koya mould and gently tap out.
(3) Place onto cooking tray and bake at 140C for about 30 mins.
(4) Leave to cool before storing into cookie containers.