Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼

I personally do not like to take too much sweet stuff.  I felt my tongue turned numb if I had too much sugary cookie or food.

So when I saw this savoury cookie, Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼, I thought I will be nice to add this to the variety.

Afterall, I just bought an extra jar of this fermented beancurd thinking I have none at home.

Talk about perfect timing!  Thanks K for sharing this wonderful recipe.

Findings: This cookie yield a very light texture.  Definitely a keeper.

Source: My Little Space

What you need:

(A)
125g butter
¼ tsp salt
70g icing sugar
28g egg

(B)
1 piece red fermented beancurd

1½ tsp red gravy
4 cloves garlic

(C)
440g plain flour
1 tsp 5 spice powder
1 tsp baking powder
1 tsp baking soda
40g black sesame seeds
40g white sesame seeds


For coating  :  50g black sesame seeds mixed with 50g white sesame seeds

Method:

Pound garlic until mashed and add in beancurd, continue to pound until all is incorporated well together. Set aside.

Beat (A) till creamy then stir in mixture (B) till well combined.

Sift in plain flour, 5 spice powder, baking powder and baking soda. Fold in to form a soft dough, knead till smooth. Let dough rest for 30 minutes.

Shape dough into a ball (approx 6g) then coat with sesame seeds. 

Indent cookie dough with thumb.

Bake at preheated oven 175°C for about 16 minutes or till nicely brown.

Transfer to cooling rack after a few mins and let it cool completely before storing.

I'm linking this post to the "Cook & Celebrate: CNY 2016" event organised by Yen from GoodyFoodies, Diana from The DomesticGoddess Wannabe and Zoe from Bake for Happy Kids.



Cheers!