Shak Kei Ma (Egg biscuits)

Original Recipe by Amy Beh

400g high protein flour, sifted

1 tsp double action baking powder

1 tbsp milk powder

5 eggs

For the syrup

400ml water

250g malt sugar (mak nga tong)

1 tbsp white vinegar

800g castor sugar

Put sifted flour, double action baking powder, milk powder and eggs in an electric mixer. Beat until a soft and pliable dough is formed. Leave aside to rest for 30 minutes.

Roll out the dough and cut into thin strips. Loosen the strips and deep-fry in hot oil until golden brown. Remove and drain.

Bring the syrup ingredients to a simmer until the syrup thickens. To test it, drop a little syrup into a bowl of cold water. If it forms a small ball, it is ready.

Put the ready fried strips of dough into the syrup and stir well to mix, with a pair of wooden chopsticks. Pour the well-coated syrupy strips into a shallow baking tray. Press down firmly and leave aside to cool. Cut into squares and store in an airtight container.