Pork Jerky Cookies (香脆肉干饼)

This post is sponsored by Liv butter. Try Liv today!

I'm reposting this Bak Kwa Cookies using Liv butter. 

Recipe for Pork Jerky Cookies (香脆肉干饼)
Makes approximately 122 mini cookies
(fill 2 canister containers)

Ingredients:

250g Liv unsalted butter, soften
70g Icing sugar
1 Whole egg
1 tsp Vanilla extract
400g Plain flour
A pinch of salt
150g Pork Jerky (bak kwa), mini diced 

Method:

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. Use a scrapper to cut out into small sizes, and shape it accordingly.
6. Placed it on a baking tray, spacing out evenly.
7. Egg wash the top to get some golden colour.
8. Bake at 180C for 16-18mins, or until it turned golden.

Note:

• Last year when I made this, I rested the dough in the fridge for at least 30mins. This time, I rolled it immediately after mixing. I realised that by resting the dough in the fridge, it produced a more refined crispy taste.
• After mixing the dough, it's still very soft. However, it is still manageable to roll them up.
• After baking, the cookies were crunchy. However, after a day, it turned slightly softer. It didn't taste like those "soften (lau hong)" kind though.

You may hop over to Anncoo & DreamersLoft's blog to view their cookies too!

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.