Singapore Biscuits ( Kanoom cookies Singapore )


For these cookies, use wheat flour intended for confectionary and cake use to create the find crumb texture, in Thailand we use bleached flour to make the biscuits whiter too.

140 gms Wheat flour
100 gms Butter
40 gms Oil
120 gms Caster Sugar (Or blend Granulated to make the grains finer)
2 gms Bicarbonate of Soda
Cashew Nuts
Egg Yolk

1. Mix the bicarbonate and wheat flour together.
2. Blend the butter, sugar and oil together, add the flour and blend to a fine crumb.
3. Grease a baking tray.
4. Press the mixture to form pastry. Press into cutter moulds, I used a round and a star shaped cutter and pressed the mixture into them.
5. Add a cashew to each biscuit.
6. Whisk the egg yolk and brush the tops of the biscuits with the yolk.
7. Bake at 180 degrees celsius until cooked (approximately 15-20 minutes).

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