High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits. The best basic formula (in bakers percentage) and technology of making hollow biscuits with high hollowness were obtained by using sensory evaluation method and single factor and orthogonal test.. The final basic recipe is: 100% of plain flour, 27% of sugar, 6% of palm oil, 0.5% of baking soda, 4.5% of ammonium bicarbonate, 0.6% of salt and 0.1% of semi-hard biscuit compound enzyme R103. The initial baking temperature is 150 ℃/150 ℃. After 2.5 minutes, the top/bottom temperature is adjusted to 190 ℃/160 ℃ and the biscuits are baked for 10 minutes. The hollowness of the hollow biscuits is maximized according to this process and recipe.