Bak Kwa Cookies 肉干曲奇
Today’s post is Bak Kwa Cookies (pork jerky or rou gan 肉干in Chinese) . 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 肉干曲奇
Prep time
Cook time
Total time
Author: Ann Low
Serves: about 45 pieces
Ingredients
- 125g butter, softened
- 35g icing sugar, sifted
- 40g small Egg
- ½tsp vanilla extract
- 200g plain flour, sifted
- 65g bak kwa, mini diced
Instructions
- 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.
- 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 preheated oven at 180 deg C for 16-18 minutes, or until it turned slightly brown.
Recipe adapted from Passionate About Baking
Cookies 肉干曲奇
Prep time
Cook time
Total time
Author: Ann Low
Serves: 45 pieces
Ingredients
- 125克 软牛油
- 35克 糖粉, 过筛
- 40克 鸡蛋
- ½茶匙 香草香精
- 200克 普通面粉，过筛
- 65克 肉干，切成小粒状
Instructions
- 将牛油和糖粉搅打致松发。
- 加入鸡蛋混合均匀，加香精搅匀。
- 倒入面粉和肉干粒，混合均匀致成面团。
- 将面团收进塑料袋里，擀平。
- 收进冰箱冷藏30分钟。
- 面团冷藏后，用小汤匙挖出小面团，揉搓成小圆球或自己喜欢的形状。
- 排放在烤盘上（底部铺纸），稍稍有点距离。
- 放入预热烤箱摄氏180度烤约16-18分钟或致稍微变金黄色即可。
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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 for their homemade Bak Kwa recipes.
this is a very clever idea..i hv not seen anything like this..sweet and salty..Mmm!
Lena, this is very addictive. Try it next year as I'm sure not many people want to take cookies now.
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.
Victor,
hahaa… yes is rougan from Mandarin and Bak Kwa is from Hokkien.
Welcome to S'pore. Please let me know thru FB.
Beautiful little gems! Love this recipe and stunning photos!
Thanks for sharing, eRecipeCards.com
Dave
Dave, Thank you for your compliment 🙂
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.
Cheah,You're welcome 🙂
感觉很有创意也。我第一次见过。嘻嘻嘻~
Ann, what a brilliant recipe! Now if I cannot finish the Bak Kwa I know what to do with it!
Quay Po, this is a good way to use up the leftover.
interesting, love the round round shape of the cookies ^^
I didn't know we can make cookies with bakwa!! Wow!
Christine, have a try 🙂 You'll love this.
这个好特别哦:)
有机会我要试:)
小鲸,真的值得一试:)
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 😀
Ping,
This is a good way to use up the leftovers and hope you try this one day.
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.
Li Shuan,You still in the CNY mood ;D
Interesting!
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!
BeeBee,呵呵。。。心动不如行动,赶快动手吧!
the cookies look so pretty and very interesting combination…:)
this is a wonderful idea yeah to use the bak kwa…
Sherleen, This is definitely a keeper.
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 ^_^
Esther,真的有这个课程啊?那我们要谢谢Jane lol!
好特别的饼干哦!谢谢分享了
I can see why these cookies would be addictive! They look delicious.Velva
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 😀
Hi Mary,Thank you for coming here. Yes try to make the bak kwa first then the cookies. You'll love it!
Yes, I have seen quite a number of people make this. Too bad I finished my Bak Kwa already… Nice photos, Ann!
Thank you Shirley 🙂 Try it next year.
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!
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
Kristy, With your creations, I'm sure your kids will definitely enjoy it very much.
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. 🙂
Angel,
I was also thinking to use pineapple pastry next year 😀
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!
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.
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.
This is so so interesting and I absolutely like the idea of bak kwa in cookies.
I have not tried bakkwa cookies before! I am not a fan of bak kwa but my family is! They would love this!
Can celebrate new years all year round!
Belinda, you're right :))
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?
🙁 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. (:
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.
Hi I’m intending to try this recipe this weekend. If I were to add a nut to it, what would u recommend? Cashew or pistachios? How about sesame seeds? Thanks.
Hi KL Yee, I wonder why you want to add nuts to this recipe? Anyway you can add any type of nuts or sesame seeds you like. Is your choice.
The reason of is to tune down the cookie being too much of bak gwa and to add crunchy to the cookies. Ok. If thats the case, I shall stick to the original recipe and see. Also how big the dough should be to achieve the size of the cookie in your photo? Thank you so much for advice.
The size is about the cookie is 10g or you can make it bigger about 12g.
hello! :)is it okay to use unsalted butter for these cookies? thanks! cheryl
Hi Cheryl, Yes, you can use unsalted butter too for this recipe.
Oh wow! These cookies look fantastic! I would love to have some of these with my tea.
these look great your such a talented baker
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 🙂
Biren, Your home made bak kwa looks very delicious that's why there is no leftovers :)Next year must make more.
The savoury cookies and the photos looks absolutely delicious !!! I've seen Sonia's gorgeous bak kwa ;D
Anne, you can try to make the bak kwa first. You'll love it 🙂
I need to keep this recipe for next year, since my homemade Bak Kwa finished liao,,hehehe..Thanks for the mention.
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:))
Sally,
不客气,要谢谢Jane无私的分享。
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. :pI'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.
Jane,
Thanks for sharing this recipe. I just spread the dough and bak kwa evenly in the plastic bag.
This sounds so interesting – I'd love to try these, or just plain bak kwa. Thank you for sharing this!
Kiri,
I really hope you try the plain bak kwa. You'll definitely get addicted.
Ya, I saw it at Jane's blog and book-marked it. Hope to try it soon.
Interesting receipe, i will definitely try it.
this is really special ann! you know what, i baked a few of your cookies recipe this year CNY, everyone said i baked something special which cannot get from outside and they love my cookies!
YK
Hi YK, Good to hear that 😀 Happy Chinese New Year to you and your family!
Never mind the CNY had gone or not, they appear to be all-time favorite.
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.
I thought bak kwa is some kind of dried fruit…can I have some? Ann it looks yummy and cute
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!
what a clever use of leftover bak kwa … and thanks for the link love =)
MMmmmmmm great snacking cookies! and great photos!thank you!LisaCookng Sisters
really,really nice cookies!! gloria
I nvr tot of Bak Kwa can make pastry, well done to u! Thx for the idea and recipe!*hugs
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!
Zoe,hahaa… so you must be very busy in next CNY 🙂
Alice, Happy CNY to you and your little sprouts 🙂 Have a try on this cookies when you're free.
The recipe is just perfect and the gorgeous presentation makes it even more appealing. I am drooling!! Bookmarked for sure!
http://cosmopolitancurrymania.blogspot.com
Thank you Purabi 🙂 Have a try.
Beautiful cookies,recipe sounds more like nan khatayi..
Vrinda, Oh.. I must check on this nan khatayi.
Hi I’m intending to try this recipe this weekend. If I were to add a nut to it, what would u recommend? Cashew or pistachios? How about sesame seeds? Thanks.
Hi KL Yee, I wonder why you want to add nuts to this recipe? Anyway you can add any type of nuts or sesame seeds you like. Is your choice.
The reason of is to tune down the cookie being too much of bak gwa and to add crunchy to the cookies. Ok. If thats the case, I shall stick to the original recipe and see. Also how big the dough should be to achieve the size of the cookie in your photo? Thank you so much for advice.
The size is about the cookie is 10g or you can make it bigger about 12g.