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)

Ingredients:

250g SCS Salted butter, soften

70g Icing sugar

1 Whole egg

1 tsp Vanilla extract

400g Plain flour

130g 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. 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.