Pecan Shortcake

  1. Preheat the oven to 200C/400F. Combine sugar, corn oil and egg in a bowl and mix well. Sift the all purpose flour, mung bean starch and baking soda into the liquid mixture. Mix all ingredients very gently with hands until a smooth paste forms. Do not over mix it or the crumbling and crispy texture will be ruined.

  2. Divide the paste evenly into 12-14 portions. Form each into a round disc and place them in a baking tray lined with baking paper. Brush the top with beaten egg yolk. Press in the pecan and bake in the preheated oven for about 18 minutes.

1 Comment:

Jessie 24/10/08 16:29

Oh, those look divine!

a.k.a. The Hungry Mouse


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