What's Chinese New Year without Barbecued Pork aka Bah Kwa? The fragrant and savoury slice of meat is one of my family favourite and it sure is interesting how we can include something so sweet and yet savoury into cookies.
I was baking more of the Pineapple Roses for Chinese New Year yesterday and I had some dough left. So with Gwen's inspiration, I baked some Bah Kwa Cookies that melt-in-the-mouth using the same melt-in-the-mouth dough used for the Pineapple Roses.
Using a higher temperature, these cookies browned faster than that of the pineapple roses which were pale. These cookies are crunchy on the surface but melts in the mouth. The bah kwa gives a really good salty/savoury chewy texture. Also, being tiny in size, these cookies are really easy to pop and savour in one mouth. Try these cookies today!
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Bah Kwa Cookies Recipe
This recipe yields about 100+ pieces of 5cm round cookies
250g unsalted butter (room temperature)
50g icing sugar
2 egg yolks (I used 55g eggs)
360g plain flour
2 tbsp corn flour
1/4 tsp salt
400-600g bah kwa, depending on preference
