Phoon Huat Singapore is having their Pandan Suji Biscuits Promotion. This week, All Things Delicious and Phoon Huat present the Pandan Suji Biscuits recipe. Crunchy, light pandan fragrant biscuits sprinkled with dried flowers from Yarra Valley, Australia. Both beautiful and yummy. Follow and tag your friends to share. Scroll down foThis week, All Things Delicious and Phoon Huat present the Pandan Suji Biscuits recipe. Crunchy, light pandan fragrant biscuits sprinkled with dried flowers from Yarra Valley, Australia. Both beautiful and yummy. Follow and tag your friends to share. Scroll down fo#singaporecafer the recipe.
Pandan Suji Biscuits – Light and fragrant, new way for an evergreen Raya favourite.
Hari Raya Sale
More than 100 items are on sale NOW.
Note from the Chef:
“Because Hari Raya is a celebration with family and loved ones, I’ve baked these biscuits with beautiful edible flower petals too. Made and baked with love and flowers! Enjoy making these!”
• Phoon Huat – Since 1947
Recipe
No. of Serving: 250 biscuits
Prep Time: 1hr
Cooking Time: 10mins
Dry ingredients
270g Redman Plain Unbleached flour
1 tbsp Redman Pandan Leaf Extract Powder
1/2 tsp baking soda
1/2 tsp salt
150g Redman Icing Sugar
75g Redman Semolina Flour
75g Redman Almond Ground Natural
Wet ingredients
200g ghee, at room temperature
2 tbsp Redman Pandan Leaf Liquid Extract
For decoration
1 jar of Petite Ingredient Dried Edible Confetti
Instructions
Preheat your oven to 160˚C
Line baking trays with parchment paper
Sieve flour together with pandan leaf extract powder, baking soda, and salt into a mixer bowl. Sieve the icing sugar into the bowl as well.
Add in semolina flour and ground almonds and whisk all the dry ingredients until combined.
In a small bowl, combine the ghee with the pandan leaf liquid extract until combined.
Add the ghee mixture into the mixer bowl and mix using low speed. Don’t forget to stop and scrape the sides of the bowl. Mix for about 3-4 minutes until all the dry ingredients are no longer dry and are combined with the ghee. Stop the mixer and using your hand, knead the dough into a ball and refrigerate for about 15 minutes.
Remove from the fridge and roll a small quantity of dough in-between two sheets of parchment – I like doing it this way as it prevents my roller from absorbing any oil or butter from my dough and it creates less mess. I will always reuse the parchment paper for lining the baking trays.
Roll until the dough is about 7mm. Scatter some dried edible flower petals on the dough and roll again until about 5mm thickness. Using a cookie-cutter, I’ve used around one that is 3cm in diameter, cut the dough and place it onto your prepared baking trays.
Bake for about 12 minutes until the bottom of the cookie is a light golden color. Cool completely before storing in airtight jars.
Hope you will enjoy the aroma of these lovely biscuits as they are baking in the oven. Let me know if you are going to try this recipe!…
These biscuits give the loveliest aroma when they’re baked in the oven.
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Date: 21st April 2022 Onward
Available at: 22 Phoon Huat / RedMan shop island-wide Singapore.
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