Skip to main content

Bak Kwa Cookies ~ CNY 2013


I was curious when I saw this post by Ann of  Anncoojournal.  Never thought of adding 'Bak Kwa' or BBQ meat into cookies....hmmm wonder how the cookies would taste.   To satisfy my curiosity I made them and was not disappointed at all.  They were not too sweet, a wee bit savoury,  fragrant and chewy, not a bad choice cookie for the Chinese New Year!








Recipe for Bak Kwa Cookies ~ CNY 2013  (adapted from Anncoojournal but with slight modifications)

    Ingredients
    • 75 gm butter
    • 50 gm shortening
    • 35 gm icing sugar
    • 1/2 an egg
    • 1/2  tsp vanilla
    • 200 gm plain flour, sifted
    • 65 gm Bak Kwa, diced small
    Method
    1. Cream butter, shortening and sugar till light and fluffy.
    2. Add in egg and beat till well mixed.
    3. Add vanilla, mix well.
    4. Fold in sifted flour and add in the Bak Kwa pieces, mix thoroughly.
    5. Shape the dough roughly into a rectangle,  wrap up in cling film and chill in the fridge for 30 mins. till firm.
    6. Cut up the dough into slices and place them on a parchment lined baking tray.
    7. Bake in a preheated oven @ 180 deg C for 16 - 18 mins. till lightly  browned.
 

I'm submiting this post to  Chinese New Year Delights 2013  hosted by  Sonia of Nasi Lemak Lover
      Labels:

      Comments

      1. Angie's RecipesJanuary 30, 2013 at 12:40 AM

        Yum! And they remind me of bacon cookies.

        ReplyDelete
      2. MelJanuary 30, 2013 at 4:17 AM

        Hello Cheah,
        You made me curious now.....bakwa in cookies? Looking at the last pic I thought the bits looks like cranberries, isnt it? These cookies must be soft bite in texture. Not a bad idea having bakwa in cookies for a difference taste huh?

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 30, 2013 at 5:36 PM

          Yes, something different from the norm. I was curious when I saw Ann's post, so I treid too.

          Delete
      3. MaryMohJanuary 30, 2013 at 6:35 AM

        Whah....that's really creative of Ann to add bak kwa to cookies. Just blow my mind...haha. I can only imagine it must be very delicious....mmmm

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 30, 2013 at 5:37 PM

          If one has been following Ann's blog, one would know that she's full of imagination and creativenes!

          Delete
      4. ZoeJanuary 30, 2013 at 7:37 AM

        Hi Cheah,

        I remember this recipe too from Ann's blog! I have made my own bak kwa but didn't have any left to make these cookies... First of all, I have to make more bak kwa first... hee hee.

        Zoe

        ReplyDelete
      5. Baking DiaryJanuary 30, 2013 at 8:09 AM

        These cookies sounds like a real treat for guests! I hope I have some time to bake some of the delicious cookies that I have been bookmarking but have yet to find the time to do it!

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 30, 2013 at 5:39 PM

          I'm sure you can squeeze in some time. If there's a will, there's a way!

          Delete
      6. AnonymousJanuary 30, 2013 at 8:15 AM

        hi,,i don have shortening,,
        can i used all butter,,
        thanks for sharing,,,

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 30, 2013 at 5:40 PM

          Yes, you certainly can. I added in shortening as I had it on hand.

          Delete
      7. ann lowJanuary 30, 2013 at 9:34 AM

        Cheah，Thanks for the link. Your bak kwa cookies looks pretty! I'll bake this again if I still have some bak kwa left after CNY.

        ReplyDelete
      8. PHJanuary 30, 2013 at 1:57 PM

        These cookies will be popular especially with the bak kwa lovers. It is a nice change to have a savoury cookie.

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 30, 2013 at 5:41 PM

          It's definitely a nice change! Try to make some if you have the time!

          Delete
      9. KimmyJanuary 30, 2013 at 3:06 PM

        Hi Cheah, thanks for trying this unusual combination. I'll bookmark to do it ...next year lah..or maybe when there are leftover bakwa after the CNY.

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 30, 2013 at 5:42 PM

          Save soem bak kwa for this recipe. Maybe try it out after CNY.

          Delete
      10. JanineJanuary 30, 2013 at 3:20 PM

        i love bak kwa so i definitely will try this out after your praise :D

        ReplyDelete
      11. Chef and SommelierJanuary 30, 2013 at 8:38 PM

        Hi Cheah! This is real interesting... Ann is indeed creative!

        ReplyDelete
      12. kitchen flavoursJanuary 30, 2013 at 10:03 PM

        Wow, bak-kwa cookies! A nice break from all the other sweet cookies! Would be great with a cup of Chinese tea!

        ReplyDelete
      13. Lillian (My Recipe Journey)January 31, 2013 at 7:52 AM

        These sound like something I would love because I just LOVE unique recipes! But what is bak kwa? And where can I get it in NY? Is there something I can sub for it?

        ReplyDelete
        Replies
        1. Sokehah cheahJanuary 31, 2013 at 5:47 PM

          I do agree with you that this recipe is rather unique. Bak kwa is actually BBQ meat, can be minced pork or chicken. I think you can substitute with bacon bits.

          Delete
        2. Lillian (My Recipe Journey)January 31, 2013 at 8:51 PM

          Thank you so much Cheah! Then I'll be trying this with bacon bits! Yum!

          Delete
        3. Lillian (My Recipe Journey)February 16, 2013 at 5:06 AM

          I want to make these now and just noticed that you didn't say how much sugar to use! You mention sugar in the directions but not in the ingredients list.

          Delete
        4. Sokehah cheahFebruary 16, 2013 at 10:04 AM

          Oops, thanks for the alert. It's 35 gm icing sugar. I've updated the post, thanks once again!

          Delete
        5. Lillian (My Recipe Journey)February 16, 2013 at 12:08 PM

          You're welcome! Thanks...I'll make these tomorrow! =)

          Delete
      14. mui muiFebruary 1, 2013 at 9:46 AM

        Hi Cheah,
        Bak Kwa cookies sounds so delish!
        Can pass me some ...LOL
        I was wondering can I use cookies cutter to make this?
        Thanks for sharing Cheah:)
        mui

        ReplyDelete
        Replies
        1. Sokehah cheahFebruary 1, 2013 at 11:47 AM

          You can try but make sure the bak kwa bits are diced very fine,otherwise you'll have difficulty, stamping them out. Round ones are easy to make.

          Delete
        2. mui muiFebruary 3, 2013 at 12:44 PM

          Thanks Cheah :)

          Delete
      15. lenaFebruary 3, 2013 at 11:03 PM

        very unique cookies with bak kwa..i just made some bak kwa few days ago and will will another batch soon later this week. cheah, you are also very creative,i remember you made your own bak kwa bread too last year or year before that..right?

        ReplyDelete
        Replies
        1. Sokehah cheahFebruary 4, 2013 at 12:32 AM

          Yup, posted bak kwa bread some time back. I must try to make bak kwa again. Made it years ago by drying the bak kwa under the sun, then need to grill it over charcoal fire, so tedious. Must try the baking and grilling method.

          Delete
      16. UnknownJanuary 31, 2014 at 4:27 PM

        Hello, Happy Chinese New Year! I love ur Recipes. I don't have any shortening on hand, may i replace with butter/ veg oil? How much of butter/ veg oil should i add to substitute 50gm shortening?
        Thanks you so much :)

        Landa

        ReplyDelete
        Replies
        1. Sokehah cheahFebruary 4, 2014 at 11:49 PM

          Happy New Year to you too. You can try with the same amount of butter or margarine to replace shortening.

          Delete

      Post a Comment

      Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

      Popular posts from this blog

      Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

      Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
      Post a Comment
      Read more

      Snow Swallow Dessert ~ 天然野生雪燕

        Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
      Post a Comment
      Read more

      Herbal Jelly ~ Gui Ling Gao

      H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
      22 comments
      Read on for the Recipe