Wife's Biscuit/Loh Por Paeng

Filling: Put all ingredients into a big bowl, mix till well combined. Divide filling into 12 equal portions. Pastry: Water dough: Rub butter into sieved flour and icing sugar till bread crumb state. Add in water till a pliable dough is formed. Cling wrap dough and rest for 30 - 45 minutes. Divide dough into 12 equal portions. Oil dough: Rub shortening into flour till well mixed. Cling wrap and leave it aside to rest for 30 - 45 minutes. Divide dough into 12 equal portions. Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flat piece with a rolling pin. Roll it up Swiss roll-style. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the centre of the dough and wrapped it. Flatten it and make 2 snips into the dough using a pair of scissors. Apply egg wash. Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown. Serves