Pandan Thumbprint Biscuits Recipe

First, whisk together the flour, egg replacer, baking soda, and salt in a medium bowl; set this aside.

In a separate bowl, cream the butter with the 1/4 cup icing sugar and pandan extract until light and fluffy.

Add the butter mixture to the dry ingredients, combining quickly with cold hands until just incorporated. If the dough seems too dry, add 1 tablespoon of water, a little at a time, until it comes together. You'll end up with a distinctly green, almost "Hulk-like" dough.

Wrap the dough tightly in cling film and refrigerate for at least 30 minutes. While it chills, grease and line your baking trays (you'll likely need two).

Once chilled, roll the dough into 1-inch balls, then gently flatten each one slightly. Arrange them on the prepared trays, leaving some space between each as they will spread a bit during baking.

Bake the biscuits in a preheated oven at 160 °C (Gas Mark 4) for 8 to 10 minutes.

Remove them from the oven and, while they're still warm, use a rounded mini measuring spoon (or the back of a small spoon) to gently press a thumbprint into the center of each half-cooked biscuit. Avoid using your actual thumb, as it might be too wide or uneven.

Return the biscuits to the oven and bake for a further 8 minutes.