虾米辣椒饼干 Spicy Dried Shrimp Sambal Cookies | Hae Bee Hiam Cookies

平时吃的饼干都是甜味的，偶然从Kenneth那里看到一款很特别的咸味饼干，虾米辣椒饼干。虾米辣椒是我的最爱，向来都有自己准备的习惯，虽然准备功夫多而且炒的时间也长，不过我还是喜欢自己炒，因为可以随意调整辣度和咸度。为了这次的饼干炒了一大锅的虾米辣椒，一半份量拿来做饼干，另一些就拿来炒米粉和肠粉。


这虾米辣椒饼干吃起来香香辣辣的，很特别，让人吃了一块接一块，停不了口。如果吃腻了平时那些甜甜的饼干，或许你可以尝试做这款香辣的咸味饼干，为家人和拜访的客人们带来一点惊喜。

由于我的虾米辣椒不是太辣，所以饼干吃起来也不会太辣，

所以有一批饼干我额外加入干辣椒碎以增添辣味。

刚烤好的饼干吃起来脆脆的，放凉后就变得酥酥的，
两者比较起来我较爱吃脆脆的口感。

虾米辣椒饼干

(食谱参考Guai Shu Shu，做少许更改)

材料：
牛油 250克（放在室温至软化）
面粉 2杯
玉米粉 1/2杯
鸡蛋 2粒
虾米辣椒 1杯（市售或自制，食谱请参考这里和这里）
鸡精块 1汤匙
白胡椒粉 1茶匙
酱油 1/2汤匙
蛋黄 2个（搽面）
保鲜膜 适量

做法：
1.在烤盘上铺上烘焙纸，将烤箱预热至180℃。

2. 将牛油打至变浅黄松发，然后再把鸡蛋逐粒加入，打至均匀。筛入玉米粉、面粉和白胡椒粉，用搅拌机以低速搅拌至均匀。

3. 加入酱油，鸡精块和虾米辣椒，用搅拌器搅拌至均匀。将面团分成数份，比方说每个面团200克，然后以保鲜膜包成四方形长条，扭紧两端。

4. 将面团放入冰箱让其冷冻至变硬，大约需要15分钟的时间。当面团变硬后将其取出，用刀切片状。将蛋黄与2汤匙牛奶混合，然后搽于饼干表面。

5. 放入预热的烤箱烤12-15分钟，或至饼干开始变成金黄色。烤好后让饼干完全冷却，然后将饼干储存在密封的容器中。


份量：78片




Spicy Dried Shrimp Sambal Cookies | Hae Bee Hiam Cookies

(Recipe adapted from Guai Shu Shu, with some minor adjustments)

Ingredients:
250 g butter (soften at room temperature)
2 cups plain flour
1/2 cup corn starch
2 eggs
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

Methods:
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 submitting this post to Best Recipes for Every one Jan & Feb Event: My Homemade Cookies Hosted by Fion of XuanHom’s Mom & Co-Hosted by Victoria Bakes.



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.