Bak Kwa Cookies

I've read and saw many bak kwa cookies and was very tempted to try it. When Doris recommended me the pineapple tart crust from Zu's kitchen, I reckon I could use the dough, modified it and turn it into Bak Kwa Cookies. So here it is. The cookies is crispy with chewy bak kwa bits. Trust me, it gets very addictive! Be sure to control yourself!
Recipe for Bak Kwa (肉干)Cookies
Makes approximately 122 mini cookies
(fill 2 canister containers)


250g SCS Salted butter, soften
70g Icing sugar
1 Whole egg
1 tsp Vanilla extract
400g Plain flour
130g Bak kwa, mini diced 

  1. Cream butter and sugar till light and fluffy.
  2. Add the egg and beat till well incorporated.
  3. Add vanilla extract and mix.
  4. Add the flour and bak kwa, and mix thoroughly.
  5. Put the dough in a plastic bag, roll it out evenly.
  6. Refrigerate it for at least 30mins until firm.
  7. Use a scrapper to cut out into small sizes, and shape it accordingly.
  8. Placed it on a baking tray, spacing out evenly.
  9. Bake at 180C for 16-18mins, or until it turned slightly brown.


Ann@Anncoo Journal said...
January 15, 2012 at 10:26 PM

Sounds so good! I want to try it :)

wensdelight said...
January 15, 2012 at 10:32 PM

I have bookmarked to try! Looks good!

shirley@kokken69 said...
January 16, 2012 at 12:13 AM

Jane, this does sound delicious! I will bookmark this though I am not very sure if I would have the time to try this out before CNY....:(

Megtan said...
January 16, 2012 at 12:39 AM

OMG! You got me at the title! Sounds so tempting lah. I hope I can squeeze out some time to try it before next weekend :)

passionbaker said...
January 16, 2012 at 1:31 PM

Do try it if you have the time. You'll like it!

passionbaker said...
January 16, 2012 at 1:33 PM

Yes, it is both a buttery cookie, and a bak kwa!

passionbaker said...
January 16, 2012 at 1:34 PM

Shirley, you don't have to do it at this period. Bak kwa is expensive. Try it after CNY when bak kwa is more affordable...

passionbaker said...
January 16, 2012 at 1:37 PM

Yes, it is really tempting Meg! It'll be a favourite of the old and young alike!

Chris said...
January 16, 2012 at 1:57 PM

What an interesting cookies you have. No time to try this out. :(

passionbaker said...
January 16, 2012 at 3:45 PM

Nevermind Chris. Try it after CNY if you still have leftover bak kwa. :)

Billy Khor said...
January 16, 2012 at 11:38 PM

i love to try that.

jo said...
January 18, 2012 at 8:48 AM

These cookies mut be very yummy. Sweet and savoury ...

Nasi Lemak Lover said...
January 19, 2012 at 4:09 PM

Wow, never thought Bak Kwa can be made into cookie, very new recipe to me..this cookie must be very flavourful as Bak Kwa is added. Wishing you a Happy Lunar New Year and Gong Xi Fa Cai.

Small Small Baker said...
January 22, 2012 at 2:06 PM

Ok, I bookmark this! Wishing you a happy Dragon Year! :)

Thecoffeesnob said...
January 22, 2012 at 6:51 PM

I'm personally not big on bak kwa but these sound really creative and intriguing!

Gong xi fa cai, Jane!

Karen said...
April 16, 2012 at 12:26 PM

Do these keep well? I plan to bake them for a friend going to India.

passionbaker said...
April 16, 2012 at 2:24 PM

Hi Karen,
I supposed they will if it's in air-tight container. Didn't have the chance to keep too long as it was consumed quickly.

nuttybee said...
January 13, 2013 at 11:55 PM

Hi, can i use an electric beater to cream and mix the ingredients? and do you line the baking tray with baking paper or oil the tray before baking?

Sorry! keen to try but an amateur baker :)

Passionate About Baking said...
January 14, 2013 at 8:32 AM

Hi nuttybee,
Yes, do use a electric beater to do the creaming. Very tiring to do it by hands unless you're chef trained. ;) I don't lined the baking tray as the butter from the cookies will prevent it from sticking to the tray. You can brush it with butter if you want to feel safe. Have a try!

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