Pandan Thumbprint Biscuits – a delicious recipe with flour, egg, icing sugar +, baking soda, salt, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the flour, egg replacer, 1/4 cup icing sugar, baking soda and salt. Set aside.
2
Cream together the butter, 4 tbsp's icing sugar and pandan extract. Add the butter mixture to the flour mixture and combine quickly with cold hands. If you need to add 1 tbsp water to bring the dough together then do so.
3
Wrap the Hulk lookin' dough in cling film (plastic wrap) and place in the fridge for 30 minutes.
4
Cram as many chocolate buttons into your mouth as you possibly can.
5
Grease and line baking trays (I used two) then roll your dough into 1 inch-sized balls and flatten them slightly.
6
Arrange the dough balls on your tray evenly spaced (they will spread as they cook).
7
Bake at 160 degrees C (gas mark 4) for 8-10 minutes then remove from the oven. Make 'thumbrints' in the centre of the half-cooked biscuits with a spoon (not your actual thumb!) I used a rounded mini measuring spoon. Return them to the oven and bake for a further 8 minutes.
8
Remove the biscuits from the oven and push in a little chocolate button or a couple of chocolate chips into the 'thumbprint'. Allow to cool thoroughly before taking them off the baking sheet.
3597
kcal
Calories
204
g
Fat
396
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups plain flour sifted, 1 tablespoon egg replacer such as Allergycare, 1/4 cup icing sugar + 4 extra tbsp's icing sugar, 1/8 teaspoon baking soda, and more.
Yes, Pandan Thumbprint Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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