Pecan Shortcake

200 g All-purpose flour 110 g Mung bean starch angiesrecipes 1/2 tsp Baking soda 1 cup Castor sugar

1 Egg 150 g Corn oil Some pecan kernelsangiesrecipes, coarsely chopped 1 Egg yolk for brushing

1. Preheat the oven to 200C/400F. Combine sugar, corn oil and egg in a bowl and mix well. Sift the all purpose flour, mung bean starch and baking soda into the liquid mixture. Mix all ingredients very gently with hands until a smooth paste forms. Do not over mix it or the crumbling and crispy texture will be ruined.
   
   
   
   
2. Divide the paste evenly into 12-14 portions. Form each into a round disc and place them in a baking tray lined with baking paper. Brush the top with beaten egg yolk. Press in the pecan and bake in the preheated oven for about 18 minutes.