Mix all the ingredients except salt, icing sugar, coconut oil and water in a bowl.

Add salt and sieve icing sugar and mix well.

Add the solid coconut oil or lard or shortening and mix well.

Use hand to ensure that all ingredients are evenly distributed.

Add water a little at a time until the mixture/dough comes together when compress with hand.

For round shaped cookies, use a mooncake mould and weigh 16 g of dough each.

To prevent dough from sticking to mooncake mould, brush some icing sugar inside.

Put dough inside and compress tightly.

Press the plunger firmly and slowly release it to unmould the cookie onto a lined baking tray.

After a while, use a toothpick to remove pieces of dough stuck inside the mould.

For smaller cookies, use cookie mould and brush some icing sugar in the cavities before filling it with dough.

Press the dough firmly ensuring all cavities are completely filled.

Scrape off excess dough.

Knock the mould against a hard surface to release the cookies.

Transfer to a baking tray lined with parchment paper.

Bake in preheated oven at 135 C for 15 to 20 minutes.

Remove from oven and cool cookies on a wire rack completely.