Bak Kwa Cookies Recipe
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Today's post is Bak Kwa (肉干) Cookies. I know Chinese New Year is already over but nothing can stop me from making this chewy and fragrant cookies with some bak kwa leftover. Mine are not so crispy ~ it might due to using one whole egg for half recipe. But like Jane said it's very addictive ... is a must try cookie for next Chinese New Year.
Bak Kwa Cookies
- 125g Butter, soften
- 35g Icing sugar
- 40g small Egg
- 1/2 Vanilla extract
- 200g Plain flour
- 65g Bak Kwa, mini diced
Method:
Cream butter and sugar till light and fluffy.
Add the egg and beat till well incorporated.
Add Vanilla and mix.
Add the flour and bak kwa, and mix thoroughly.
Put the dough in a plastic bag, roll it out evenly.
Refrigerate it for at least 30 minutes until firm.
Use a scraper dessert spoon to cut scrape dough into small sizes, and shape it accordingly.
Place it on a baking tray, spacing out evenly.
Bake at 180C for 16-18 minutes, or until it turned slightly brown.