Bak Kwa Biscuits - by Siew Peng


Bak Kwa Biscuits
· Soften Butter 125g
· Icing Sugar 35g

· Small Egg 40g
· Vanilla Extract 1/2 tsp
· Plain Flour 200g
· Bak Kwa, Mini diced 65g
Methods
1. Cream butter and sugar till light and fluffy.
2. Add the egg and beat till well incorporated.
3. Add vanilla and mix.
4. Add flour and bak kwa, and mix thoroughly.
5. Put the dough in a plastic bag, roll it out evenly.
6. Refrigerate it for at least 30 minutes until firm.
7. Use a dessert spoon to scrape dough into small sizes, and shape it according.
8. Place it on a baking tray, spacing out evenly.
9. Bake at 170°C for 16-18 minutes, or until turned slightly brown.
· Soften Butter 125g
· Icing Sugar 35g

· Small Egg 40g
· Vanilla Extract 1/2 tsp
· Plain Flour 200g
· Bak Kwa, Mini diced 65g
Methods
1. Cream butter and sugar till light and fluffy.
2. Add the egg and beat till well incorporated.
3. Add vanilla and mix.
4. Add flour and bak kwa, and mix thoroughly.
5. Put the dough in a plastic bag, roll it out evenly.
6. Refrigerate it for at least 30 minutes until firm.
7. Use a dessert spoon to scrape dough into small sizes, and shape it according.
8. Place it on a baking tray, spacing out evenly.
9. Bake at 170°C for 16-18 minutes, or until turned slightly brown.

Fiona Lau

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