Dry Ingredients
• RedMan Plain Unbleached Flour | 104216 | 270 gm
• RedMan Pandan Leaf Extract Powder | 201213 | 2 tsp
• RedMan Baking Soda | 62604 | 1/2 tsp
• Salt | 58415 | 1/2 tsp
• RedMan Icing Sugar | 9793 | 150 gm
• RedMan Semolina Flour | 13958 | 75 gm
• RedMan Almond Ground Natural | 66396 | 75 gm

Wet Ingredients
• Q.B.B Ghee, at room temperature | 54110 | 200 gm
• RedMan Pandan Leaf Liquid Extract | 201218 | 1 tbsp

For Decoration
• Petite Ingredient Dried Edible Confetti | 201218 | 1 jar

1. Pre-heat your oven to 160˚C.
2. Line baking trays with parchment paper.
3. Sieve flour together with pandan leaf extract powder, baking soda and salt into a mixer bowl. Sieve icing sugar into the bowl as well.
4. Add in semolina flour and ground almonds and whisk all the dry ingredients until combined.
5. In a small bowl, combine the ghee with the pandan leaf liquid extract until combined.
6. 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.
7. 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.
8. Roll until 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 a round one that is 3cm in diameter, cut the dough and place onto your prepared baking trays.
9. Bake for about 12-15 minutes until the bottom of the cookie is a light golden colour. Cool completely before storing into airtight jars.

1. Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps to firm up the dough and makes it easier to shape the biscuits.
2. Shape Uniformly: Roll the dough into even-sized balls for consistent baking. You can flatten them slightly for an even texture or leave them in a round shape for a chunkier feel.
3. Don't Overmix: When combining wet and dry ingredients, mix just until everything is combined. Overmixing can result in tough biscuits.
4. Bake at the Right Temperature: Bake at a moderate temperature (around 160°C to 170°C or 320°F to 340°F) to ensure the biscuits cook evenly and develop a nice golden color. Baking at too high a temperature may cause them to brown too quickly without cooking through.