Traditional Piglet Biscuits

• 300 g all-purpose flour, sifted
• 220 g golden syrup
• 70 g peanut oil
• 1 1/2 teaspoons alkaline water
• 1 egg (beaten for egg wash)
• 1 teaspoon water (beaten for egg wash)

1. Preheat oven to 190u0b0C.
2. Prepare a baking sheet lined with baking paper.
3. Measure the amount of dough to put into wooden mould by using lotus paste wrapped in cellophane wrap. Weigh the amount of lotus paste used.
4. Sift the flour into a medium mixing bowl. Set aside.
5. Pour the golden syrup, peanut oil and alkaline water into another bowl and mix well.
6. Make a well in the centre of the flour and pour in the liquid mix.
7. Mix together the flour and the liquid mix till well mixed. Take care not to over-mix.
8. Flour the wooden mould sparingly and knock out the excess flour.
9. Weigh the dough in 40g lumps and press 1 lump into the wooden mould.
10. Knock out the formed dough from the mould and place it on the prepared baking sheet.
11. Continue the process for the rest of the lumps of dough.
12. Spray the dough with water sparingly before putting it in the oven to bake for 10 minutes.
13. Remove the half-baked biscuits from the oven and apply some egg wash.
14. Bake for another 10 minutes or until golden brown.
15. Remove from the oven to cool on a wire rack.

flour, golden syrup, peanut oil, alkaline water, egg, water

Taken from www.food.com/recipe/traditional-piglet-biscuits-189455 (may not work)