Recipe for Sugi Cookies (Chinese style)

We finally verified the amount of ingredients for the cookies and figured out some issues, so enjoy the cookies!

Sugi Cookies

Ingredients A
600g plain flour
200g icing sugar
¾ teaspoon salt
1 ½ teaspoon baking soda (You can add 1 teaspoon instead if you dislike the taste of baking soda)
1 teaspoon baking powder

Ingredients B
3/4 rice bowls/ 250ml Corn Oil

Ingredients C
1 egg yolk plus 1 egg lightly beaten with 4 drops of egg yellow food colouring

Method
1. Sift ingredients A together 3 times (VERY IMPORTANT).

2. Make a well in the center of the flour mixture, pour oil into the center. Mix well into a crumbly dough. Let the dough rest in the mixing bowl for 30 minutes to 1 hour, covered with a wet towel.

3. Divide and roll into balls. Poke the center with the sharper end of a chopstick. Brush with egg wash. Baked at 150°C for 30 minutes (Preheat Oven for at least 20 minutes before baking).

If the cookies taste floury, it means the cookie is under cooked.

Optional:
Add 200g almonds – toasted/ dry fry in a work till fragrant and coarsely grounded the almonds when cooled. Add a bit more oil if dough is too dry. Additional sugar is not required.