Wednesday, February 8, 2012

Bak Kwa Cookies


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Today's post is Bak Kwa (肉干) Cookies. I know Chinese New Year is already over but nothing can stop me from making this chewy and fragrant cookies with some bak kwa leftover. Mine are not so crispy ~ it might due to using one whole egg for half recipe. But like Jane said it's very addictive ... is a must try cookie for next Chinese New Year.




Bak Kwa Cookies

      Ingredients: (Recipe adapted from Passionate About Baking)
      125g Butter, soften
      35g Icing sugar
      40g small Egg
      1/2 Vanilla extract
      200g Plain flour
      65g Bak Kwa, mini diced

      Method:
  • Cream butter and sugar till light and fluffy.
  • Add the egg and beat till well incorporated.
  • Add Vanilla and mix.
  • Add the flour and bak kwa, and mix thoroughly.
  • Put the dough in a plastic bag, roll it out evenly.
  • Refrigerate it for at least 30 minutes until firm.
  • Use a scraper dessert spoon to cut  scrape dough into small sizes, and shape it accordingly.
  • Place it on a baking tray, spacing out evenly.
  • Bake at 180C for 16-18 minutes, or until it turned slightly brown.




Bak Kwa (pork jerky) is a sweet barbecued dried pork that you can easily make this popular snack at home. You may like to check on these talented bloggers on their homemade Bak Kwa recipes.


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Posted by Ann Low at 9:00 AM
Labels: Biscuits/Cookies

76 comments:

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  1. Ya, I saw it at Jane's blog and book-marked it. Hope to try it soon.

    ReplyDelete

  2. I need to keep this recipe for next year, since my homemade Bak Kwa finished liao,,hehehe..Thanks for the mention.

    ReplyDelete

  3. Interesting receipe, i will definitely try it.

    ReplyDelete

  4. This sounds so interesting - I'd love to try these, or just plain bak kwa. Thank you for sharing this!

    ReplyDelete
    Replies

    1. Kiri,

      I really hope you try the plain bak kwa. You'll definitely get addicted.

      Delete

  5. I like how your bak kwa is so uniformly contained in each cookie. How did you do it? I can't seem to get them together. :p
    I'm glad you tried it and likes it. I'll definitely make it again next year! Or find excuse to make it again sometime...LOL.

    ReplyDelete
    Replies

    1. Jane,

      Thanks for sharing this recipe. I just spread the dough and bak kwa evenly in the plastic bag.

      Delete

  6. 很棒的肉干饼干，又可以消掉家里剩的肉干真是
    一举两得噢。。。谢谢分享：））

    ReplyDelete
    Replies

    1. Sally,

      不客气，要谢谢Jane无私的分享。

      Delete

  7. I have not tried bakkwa cookies before! I am not a fan of bak kwa but my family is! They would love this!

    ReplyDelete

  8. The savoury cookies and the photos looks absolutely delicious !!! I've seen Sonia's gorgeous bak kwa ;D

    ReplyDelete
    Replies

    1. Anne, you can try to make the bak kwa first. You'll love it :)

      Delete

  9. Can celebrate new years all year round!

    ReplyDelete

  10. This is so so interesting and I absolutely like the idea of bak kwa in cookies.

    ReplyDelete

  11. 那时看了Jane's post, 一直想试一试，可就没做。现在家里还剩了蛮多肉干，又看到你的美丽饼干，看来真的得动手做了！

    ReplyDelete
    Replies

    1. BeeBee,

      呵呵。。。心动不如行动，赶快动手吧！

      Delete

  12. Bak Kwa cookies?? Brilliant idea for leftover Bak Kwa. I did Fortune Fish with Bak Kwa (奇味肉干蒸鱼) last year when I'd an over-supply of Bak Kwa & it turned out fantastic!

    When I first saw the pix, I tot it was my fave Cranberry Cookies. Great job, Ann!

    ReplyDelete
    Replies

    1. Shirley,
      Whah... you're very creative. I must take a look at your post, so next year there is another recipe for me to try.
      hehee... I also thought the bak kwa look like cranberry bits in it.

      Delete

  13. 感觉很有创意也。我第一次见过。嘻嘻嘻~

    ReplyDelete

  14. In my household there's no such thing as left over bak kwa! In fact, it's never enough for the boys to eat lol! These cookies of yours look so good, I must sneak some bak kwa away to make these the next time I have some bak kwa at home.

    ReplyDelete

  15. Agree, these coolies are truly additive. I made bak kwa cookies with leftover pineapple tart pastry, I will make this an official CNY cookies next year too. :-)

    ReplyDelete
    Replies

    1. Angel,
      I was also thinking to use pineapple pastry next year :D

      Delete

  17. Interesting! I've never thought of using bak kwa for anything other than putting it in between two slices of bread. or on its own. I've never seen this before nor have I heard of them .... hmmm, I wonder why. I'm getting ideas in my head now :D

    ReplyDelete
    Replies

    1. Ping,

      This is a good way to use up the leftovers and hope you try this one day.

      Delete

  18. 这个好特别哦：）
    有机会我要试：）

    ReplyDelete

  19. Ann，this is a very special recipe. They look awesome even though your comment is they are not so crispy. Even though the CNY has gone, but I still go to the Chinese shop to buy some kuih bangkit and kuih kapit...haha... Ongoing celebrating.

    ReplyDelete

  20. interesting, love the round round shape of the cookies ^^

    ReplyDelete

  21. Ooohh... I still have some bak kwa leftover, will certainly try this soon. Thanks for sharing and will also look up the links to the other bloggers posts re this cookie.

    ReplyDelete

  22. I didn't know we can make cookies with bakwa!! Wow!

    ReplyDelete

  23. Ann, what a brilliant recipe! Now if I cannot finish the Bak Kwa I know what to do with it!

    ReplyDelete
    Replies

    1. Quay Po, this is a good way to use up the leftover.

      Delete

  24. 时常在 Anna 老师的网站上看到这个饼干的课程，一直都很好奇它的味道，现在有了食谱，无须再好奇了，自己做做看就晓得了。。谢谢分享哦 ^_^

    ReplyDelete
    Replies

    1. Esther,
      真的有这个课程啊？那我们要谢谢Jane lol!

      Delete

  25. Beautiful little gems! Love this recipe and stunning photos!

    Thanks for sharing, eRecipeCards.com
    Dave

    ReplyDelete

  26. the cookies look so pretty and very interesting combination...:)
    this is a wonderful idea yeah to use the bak kwa...

    ReplyDelete

  27. Beautiful cookies,recipe sounds more like nan khatayi..

    ReplyDelete
    Replies

    1. Vrinda, Oh.. I must check on this nan khatayi.

      Delete

  28. The recipe is just perfect and the gorgeous presentation makes it even more appealing. I am drooling!! Bookmarked for sure!
    http://cosmopolitancurrymania.blogspot.com

    ReplyDelete

  29. really,really nice cookies!! gloria

    ReplyDelete

  30. MMmmmmmm great snacking cookies! and great photos!
    thank you!
    Lisa
    Cookng Sisters

    ReplyDelete

  31. I nvr tot of Bak Kwa can make pastry, well done to u! Thx for the idea and recipe!*hugs

    ReplyDelete
    Replies

    1. After reading this post, I know that there are now 3 things in my list for my next CNY! First of all, pineapple tarts...Second, homemade bak kwa and of course, third...these lovely bak kwa cookies. Thanks, Ann for these inspiring ideas!

      Delete

    2. Alice, Happy CNY to you and your little sprouts :) Have a try on this cookies when you're free.

      Delete

    3. Zoe,
      hahaa... so you must be very busy in next CNY :)

      Delete

  32. what a clever use of leftover bak kwa ... and thanks for the link love =)

    ReplyDelete

  33. I thought bak kwa is some kind of dried fruit...can I have some? Ann it looks yummy and cute

    ReplyDelete
    Replies

    1. Raquel,

      Bak (pork) Kwa (dried) is a translation name from Chinese. It is very addictive. Hope you'll try the Bak Kwa recipe one day. You'll love it!

      Delete

  34. Never mind the CNY had gone or not, they appear to be all-time favorite.

    ReplyDelete
    Replies

    1. TasteHongKong,

      Yes the Bak Kwa sells all year round but it is very expensive during CNY. Many of my Hong Kong's friends came to buy this sweet snack to bring home.

      Delete

  35. It took me a few seconds to figure out that bak kwa is called rougan. This definitely is a great sweet and savoury treat.

    Oh btw, I will be in Singapore some time end-May/beginning June. We should definitely meet up. I'll keep you in touch.

    ReplyDelete
    Replies

    1. Victor,

      hahaa... yes is rougan from Mandarin and Bak Kwa is from Hokkien.

      Welcome to S'pore. Please let me know thru FB.

      Delete

  36. this is a very clever idea..i hv not seen anything like this..sweet and salty..Mmm!

    ReplyDelete
    Replies

    1. Lena, this is very addictive. Try it next year as I'm sure not many people want to take cookies now.

      Delete

  37. I haven't had a chance to try bak kwa yet. Your cute little round cookies look very delicious. I can totally understand why this is so addictive!

    ReplyDelete

  38. Oh my gosh...bak kwa cookies! Can't believe what I am seeing. I wonder how it tastes like but I believe you when you say it's addictive. If I have bak kwa I will want to try this. Must try to make bak kwa one day. Thanks very much for sharing. CNY is over. Hope you have time to rest now :D

    ReplyDelete
    Replies

    1. Hi Mary,

      Thank you for coming here. Yes try to make the bak kwa first then the cookies. You'll love it!

      Delete

  39. I can see why these cookies would be addictive! They look delicious.

    Velva

    ReplyDelete

  40. 好特别的饼干哦！
    谢谢分享了

    ReplyDelete

  41. Talking about bak kwa, I still have a packet of it in my pantry.lol! My kids not such big fan of it. But I like it on my steamed buns.
    Kristy

    ReplyDelete
    Replies

    1. Kristy, With your creations, I'm sure your kids will definitely enjoy it very much.

      Delete

  42. What a great idea to add bak kwa into cookies! It must be delicious! The only problem is that there is seldom bak kwa left :)

    ReplyDelete
    Replies

    1. Biren,

      Your home made bak kwa looks very delicious that's why there is no leftovers :)
      Next year must make more.

      Delete

  43. Yes, I have seen quite a number of people make this. Too bad I finished my Bak Kwa already... Nice photos, Ann!

    ReplyDelete

  44. Hi! Thanks for the recipe! Will certainly be trying it this CNY.

    I think this website may have used your picture w/o your permission? http://www.dessertsqueen.com/bak-kwa-cookies/

    ReplyDelete
    Replies

    1. Hi Eileen, thank you very much for informing me. This is not the first person who took my post from Foodista and I've complained to them before. What they told me Foodista operates under a Creative Commons Attribution License which means that content published on their site is available to be shared as long as attribution is given to the creator. I was very unhappy indeed.... will not link any of my posts to them anymore.

      Delete

    2. :( They should at least give you the due credit that you deserve!

      Thanks so much for sharing all your recipes and making life much easier for amateur bakers like myself. (:

      Delete
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