The year of the horse will begin in this week and my family has been very busy doing household spring cleaning, buying of new clothing, squeezing through the wet markets to buy ingredients for this week’s steamboat reunion dinner, home decorations and of course, the Chinese New Year goodies. In this post, my wife and myself are going to make use of one of our favorite Chinese New Year goodies as a very important ingredient, which is Bak Kwa, the thinly slice sweet pork jerky. Back in 2013, we have also use Bak Kwa to make our potato chips brownie (click here). In this recipe, as usual, the Bak Kwa will be diced into small bits and added into my butter dough to form the bite sized Bak Kwa cookies. This will add some chewiness and sweetness to the butter cookies. This is a simple to bake recipe and an inviting treat for your guests for this coming festive season. Have a happy Chinese New Year!
Serving size: 50 pieces
Preparation time: 15 minutes
Cooking time: 20 minutes
1. 200g of plain flour
2. 125g of unsalted butter
3. 75g of Bak Kwa (about 2 large slices), diced into mini bits
4. 35g of icing sugar
5. 1/2 teaspoon of salt
6. 1 teaspoon of vanilla extract
7. 1 egg
1. Sift the flour into a bowl and set aside.
2. Use another large mixing bowl for creaming the butter and sugar until fluffy and light.
3. Crack the egg into the fluffy bowl of cream and stir them evenly.
4. Add the vanilla extract into the large mixing bowl and mix well.
5. Pour the flour and mini diced of Bak Kwa into the large bowl and mix evenly.
6. Using a cling wrap, wrap the dough into a ball shape and put it inside the fridge for 30 to 45 minutes. This will harden the butter, making it easy for handmade cookies.
7. Take the dough out of the fridge, scrap a small size and roll each of them into bite size cookies.
8. Placed the bite size doughs onto the baking tray and bake at 180 degree Celsius for 18 to 20 minutes until the cookies turn slightly brownish.
9. Cool before serving and storage.