Ingredients:
  • 1 cup mung bean flour
  • 1/2 cup almond meal
  • 3/4 cup confectioners' sugar
  • 1/4 tsp baking powder
  • 5 - 6 tbsp lard/shortening
  • 1 tbsp water
  • A drop of Almond essence
  • Biscuit mould

Method:
  1. Mix mung bean flour and almond meal and microwave on high for 3 - 5 minutes, one minute at a time and stirring after every minute.  This is to dry out the flour and roast it for fragrance.
  2. The alternative is to spread the flours on a baking sheet in a moderate oven and move the contents evey 10 minutes for 30 minutes.
  3. In a food processor, put in the mung bean flour and almond meal mixture, the confectioners' sugar and baking powder.  Give it a couple of pulses to mix.
  4. Add in the lard/shortening and pulse, to cut in the lard/shortening into the flour. Check it to see that it is evenly mixed.
  5. Add almond essence to 1 tbsp of water, then add into flour mixture, and pulse to combine.  The texture of dough will be quite sandy.  Compress a little and if it holds then the mix is right.
  6. Spoon the mixture into the mould and press reasonably gently to compact in the mould.  Level the edges with an icing spatula or a knife and knock gently out from the mould by either bumping the base gently or tapping the top with a fork handle. If the biscuits break apart while removing them then it's likely they weren't compacted enough. The othr possibility is that they were compacted too much and the force need to remove them caused a breakage.
  7. Place the biscuits on a lined oven biscuit tray and put them in a preheated oven 150oC (300oF)
  8. Cook for about 20 minutes. When baked, remove gently from the tray and place on wire rack to cool. They are fragile while warm and a little more robust when cooled