Crispy Chicken Biscuits香脆薄片鸡仔饼

Crispy Chicken Biscuits is a traditional biscuit/cookie from Kampar. One of the cookies on my to bake list.😉

This Crispy Chicken Biscuits is so crispy and addictive.

Crispy Chicken Biscuits香脆薄片鸡仔饼

Ingredients 材料 : 

Crispy Chicken Biscuits香脆薄片鸡仔饼

Ingredients 材料 :
300g plain flour（普通面粉）
1 tsp baking powder（小匙发粉）
1/2 tsp salt（小匙盐）
1 tbsp minced garlic（汤匙蒜茸）
2 pieces lam yu (red fermented beancurd) (块南乳)
1 tbsp lam yu sauce, from the bottle of lam yu (汤匙南乳汁)
1 egg  (grade A)(A蛋）
1 tbsp maltose (汤匙麦芽糖)
80 gicing sugar, sifted （糖粉）
40 g  white sesame（白芝麻）
40g black sesame seed  （黑芝麻）
100 g candied wintermelon（冬瓜糖（打碎））
1/2 tsp pepper（小匙 胡椒粉）
1/2 tsp 5 spice powder（小匙五香粉）
100 ml cooking oil(食油)

Bake at 140°C for 15 minuets or until golden brown.
放入已预热烤箱，以140度烤15分钟至熟。

Method:

1. Sieve flour and baking powder and leave aside.
2. Cut candied wintermelon into pieces and chopped/ blend till fine.
3. Place the lam yu and sauce in a mixing bowl.
4. Break up the lam yu and add in the cooking oil, egg, maltose, minced garlic, salt, pepper, 5 spice powder, pepper and candied wintermelon .
5. Stir till combined and add in flour, icing sugar and sesame seeds.
6. Mix into a dough and refrigerate for 20 mins.
7. Take out from fridge and roll dough into 5 g balls.
8. Transfer onto a lined tray.
9. Use a scraper to flatten the balls.
10. Bake in a preheated 140° oven for 15 - 20 mins or till golden brown.
11. Cool  before storing in airtight containers.

Recipe adapted from: Kathrine Kwa

Happy Baking!