'Ma Fah' biscuits are my childhood favourite. The biscuit are hard and crunchy. The slightly fatter biscuits are not as hard as the thinner ones.
1 cup flour
¼ cup powdered sugar
1/8 tsp salt
¼ tsp baking soda
2 Tbsp egg or water (if required)
oil for deep frying
1. Sift flour, sugar, salt and baking soda twice. Add egg and water to make a soft dough. Knead dough until smooth. Let sit 30 minutes.
2. Roll the dough into a thin sheet (5"x8"x1/5"); cut the sheet into 24 pieces.
3. Using left hand lightly stretch piece while the right hand keep the other end of dough firmly pressed on the table. Twist dough between fingers of left hand to form a spiral. Bring both ends together and twist so that the ends connect into a circle.
4. Heat the wok then add oil. Deep-fry the twists over medium heat for 4
minutes or until they are golden brown. Remove, drain and cool. Lightly sprinkle icing sugar on biscuits. Store in air tight containers.
Tip : I use a coffee grinder to grind caster sugar into powdered sugar.
Note: Cripsy twists will keep fesh for several weeks if they are stored in an air-tight glass container