Cookies / Savory

CNY-inspired recipe #5: Bak Kwa Cookies

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I don’t need to see your face to know that your left eyebrow is raised and the corner of your mouth tilted while your lips are uttering the words ‘Huh? Bak kwa in cookies?’ Well, I had that same reaction when I first heard the words bak kwa (Asian sweet pork jerky) and cookie used in the same sentence by my sister-in-law who was raving about these cookies she tasted last week. Intrigued, I decided to google it and discovered a couple recipes to try.

This discovery was also timely, since we had a couple batches of less-than-ideal bak kwa while trying to perfect our bak kwa recipe. Even though we made it regularly in Vancouver, it just didn’t taste the same here. We had to figure out if it was the different quality of pork, different intensity of sauces, or if we’ve simply lost our bak kwa-making mojo. While we pondered these life-changing questions, what were we to do with the over-salty batch of home made bak kwa? Well, it became bak kwa fried rice, bak kwa sandwiches, and yes, bak kwa cookies! They are basically a shortbread studded with bak kwa, perfect for carnivorous relatives and hungry teenage boys.

Bak Kwa Cookies
(Adapted from Passionate about Baking)
Yields: 60 cookies

250g salted butter, room temperature
70g icing sugar, sifted
1/2 tsp vanilla extract
320g plain flour
130g bak kwa
1. Dice bak kwa into small pieces.
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2. Cream butter and icing sugar until pale and fluffy. Add vanilla extract and combine. Fold in flour and bak kwa pieces.
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3. Roll into a log, cling wrap and chill overnight, or until firm.
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4. Cut log into even pieces, then shape each portion into a ball.
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6. Bake at 325F/170C for 12 minutes, until cookies start to brown a little on the surface.
Don't over-bake these cookies, else they'll turn out dry and tough

Don’t over-bake these cookies, else they’ll turn out dry and tough

7. Cool and store in an air-tight container.

If you missed the previous CNY-inspired recipes…

CNY-inspired recipe #4: Bak Kwa
CNY-inspired recipe #2: Hummingbird Cupcakes
CNY-inspired recipe #1: Gluten-free Coconut Macaroons

3 thoughts on “CNY-inspired recipe #5: Bak Kwa Cookies

  1. Pingback: CNY-inspired recipe #6: Dried Shrimp Cornflake Cookies | fait maison

  2. Pingback: CNY-inspired recipe #7: Mandarin Orange Marmalade | fait maison

  3. Pingback: CNY-inspired recipe #8: 雪梅娘 Cream-filled Mochi | fait maison

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