(食谱参考Guai Shu Shu，做少许更改)
Spicy Dried Shrimp Sambal Cookies | Hae Bee Hiam Cookies
(Recipe adapted from Guai Shu Shu, with some minor adjustments)
250 g butter (soften at room temperature)
2 cups plain flour
1/2 cup corn starch
1 cup dried shrimp sambal (store bought or homemade, kindly refer here and here for recipe)
1 tbsp chicken stock cube
1 tsp white pepper
1/2 tbsp soy sauce
2 egg yolks for egg washing
Some cling wrap
1. Line the baking trays with parchment/baking paper and preheat the oven to 180°C.
2. Cream the butter until light and pale. Add in one egg at a time, beat until well mixed. Sift in the corn starch, plain flour and white pepper. Use the mixer to mix at slow speed until well combined.
3. Add soy sauce, chicken stock cube and dried shrimp sambal. Use the mixer to mix again until well combined. Transfer out and divide the dough equally, about 100 gram per dough. Put one portion of the dough on the clingy wrap and roll it into a rectangular shape. Tighten both ends.
4. Put the dough in the freezer and let it harden. It will require about 15 minutes. When hardened, use a knife to cut into smaller pieces. Egg wash the cookie if preferred. For egg washing, crack 2 eggs and mix the egg yolks with 2 tablespoons of milk.
5. Bake in the preheated oven for 12-15 minutes or when it started to turn golden brown. When done, let the cookies cool completely and store them in air-tight container.
Yields: 78 pieces
I am also submitting this post to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.
This post is also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.