Kitchen by TILAH

Ants' Nest Biscuit (Biskut Sarang Semut)

Another recipe that I want to share which would be appropriate for this Hari Raya season is the recipe for Biskut Sarang Semut (Ants' Nest Biscuit). I have everything up and ready stored in my lappy so I don't want to hold it off. Some of us may need to top up our Hari Raya goodies for the still on-going Hari Raya season and this recipe might just be the right choice for them. These are quite popular amongst children and adults, I must say. Now, I have two empty containers whenever my guests leave the house. The containers for Honey Cornflakes and Ants' Nest Biscuit!

I would love to blabber more right now but the commitments of work and household duties, have forced me to keep my time on the lappy short but definitely sweet... *winks*

Anyway, this recipe makes about a good 300 biscuits. Here goes...


500 grams butter
2 cups caster sugar
4 cups plain flour - sifted
4 cups custard flour - sifted
2 teaspoon vanilla essence
chocolate rice for topping


1. I used the above measuring cup to measure my ingredients. I bought this at a shop selling baking supplies.

2. Beat butter, sugar and vanilla essence till light and fluffy.

3. The light and fluffy texture of your beaten mixture should somewhat look like the above.

4. Add in the plain flour and custard flour gradually and fold with a wooden spoon. As the mixture gets heavy I used my hand to knead the dough. Remember to wash your hands clean ladies! Continue to knead the remaining flour into the dough until you get a soft dough.

5. Place the dough in the refrigerator for about half an hour.

6. Take a handful of the dough. Then use a grater and grate the dough (downwards, in one direction only) so that your grated dough will turn out like the picture above.

7. Preheat your oven at 150 degrees celsius.

8. Spoon the grated dough into mini paper cups and place them on your baking tray.

9. Don't forget to sprinkle the chocolate rice toppings!

10. Bake for 15 minutes.

11. Repeat the above process until you finish off your dough.

There you are! All set to keep your guests munching away....

Happy Baking!


Anonymous said…
Hi! Im in the midst of baking these right now. However my dough is crumbly and dry almost like sand. Im not sure about my mistake. Please help me :-( And I also reduced all of the ingredients to 1/4 of the normal one
Tilah Maricar said…
Hi Anonymous, i am so so so sorry that it took me so long to reply. I was very tied up with some personal family issues that i rarely had the time to check into the blog.

What do you mean by crumbly and sand like? It would in a way have such a texture. I put it in the refrigerator so that it is easier to combine and pulped into a dough. Then you grate this dough onto a plate and spoon the grated dough into paper cups. This recipe is a perfect recipe. I've tried it so many times and it tastes good.

May i suggest that for the first time, you follow exactly the amount if ingredients in this recipe. Once you get the hang of it, you should be able to reduce and estimate according to your preference. Practice makes perfect and remember that you are the one baking the biscuits. You are the boss.

I hope it would be a successful one at your next try. My apologies again for not replying when you most needed me to.
Unknown said…
Hi! I'm about to try this for the first time. May i know what brand are you using for rhe custard flour? & must it be flavoured kind or the original?
Tilah Maricar said…

Great. You will love it.

I used Bird's Custard flour. The original one please. Not flavoured.

Have fun. 😊

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