This is all that my son and I can say while enjoying mouthful of these savoury cookies melting in our mouths. As the buttery melty bits of the cookies dissolved in our mouths, we were left with sweet salty nutty pork-floss-roasted-sesame-seeds bits to chew... OMG! This is so gastronomic!!!
When my son and I were going "Mmm... Mmm..." with these cookies in the kitchen, my curious husband came along and asked for the cookies.
"Here you go" as I tossed one cookie into his mouth and instantly, it was "Mmm... Mmm..."!!!
To me, these pork floss cookies are the Chinese savoury kind of melting moments!!! What else can I say... Must try! Must try!!!
Melt-in-your-mouth Pork Floss Cookies
Want to bake these cookies? You will be happy to know these cookies are very easy to bake!
Having said that, I would like to mention several important baking tips...1) Don't like pork floss? Please do not omit this addition. You can replace pork floss with chicken floss or fish floss or vegetarian floss. These floss are easily available in any Asian grocery shops.2) This cookie dough needs to rest in the fridge for at least 30 minutes before shaping. This is important and please do not skip this step!!!
3) Do not use cake flour or plain / all purpose flour that is less than 9.5% protein. Otherwise, there won't be enough protein content to hold your melty cookies resulting the cookies to collapse very easily.4) Due to its high butter content, the dough can be sticky to handle if you are shaping the cookies in mild 25 °C to warm climate. So please make sure that the dough is chilled enough. The work surface and rolling pin must be lightly floured while handling the dough. Please do not knead the dough by incorporating more flour or go crazy with excessive flour while shaping the cookies because over-working the dough with excessive amount of flour will make the cookies way less melty!!!
5) Do not roll the dough too thin because thin cookies means less depth to be melty :)6) Please use basic 3 to 4 cm (about 1 1/4 inches) cookie cutters to cut your rolled dough. Please be aware that large melty cookies will be difficult to store and handle. Due to the chunky floss, it will be difficult to cut the cookies into complicated or ultra fine and small shapes. I like to cut my cookies into basic round shapes as I reckon they look really auspicious... just like gold coins for CNY. Ka-ching!!! LOL!
Don't you think that these golden round cookies do look like gold coins???
ka-ching ka-ching ka-ching!!! LOL!
"Coins" with melty buttery nutty taste! Mmm...
Anybody???
Want to bake these cookies? I have a one-minute video to show you how I baked these superb auspicious looking cookies.
Here's my prized recipe and I hope that you will love these cookies as much we do.
Makes about 32 bite-size cookies, depending on the shape and size of the cookies cutter that you used.
100g unsalted butter, softened at room temperature
20g icing sugar - please do not reduce as this amount is required to gel the cookies together!60g plain / all purpose flour with 10% protein
60g cornflour
1/4 tsp salt
1/8 tsp baking powder
1 tbsp white sesame seed, roasted until fragrant and golden colour
1/4 cup (60ml) pork floss (can replace with chicken or fish or vegetarian floss)
1 egg yolk plus 1 tbsp milk, lightly beaten for brushing
white or black sesame seeds to sprinklePreheat the oven to 180°C/350°C. Line baking trays with baking paper.
Using a wooden spoon or an electric mixer, beat butter and icing sugar for about 1 min until combined. Do not over-beat butter mixture. Sift flour, corn flour, salt and baking powder into the butter mixture and use a spoon or spatula to mix until the flour mixture is incorporated into the butter mixture.
Stir in roasted sesame seeds and floss and gather the crumbs to form a soft pliable dough. Wrap dough in cling film and allow it to rest in the fridge for at least 30 mins or until firm enough to handle.
Using a lightly floured rolling pin, roll dough on floured surfaces to about 0.8 cm (1/3 inch) thick and use cookie cutters with basic shapes to cut dough into shapes. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up.
Use a pastry brush to apply a thin layer of egg yolk on the top of the cookies. Sprinkle a pinch of sesame seeds on the cookies and bake for 10-12 mins, or until the cookies are slightly golden. Important: Depending on the shapes and sizes of the cookies, please note the baking duration can vary slightly.
Leave cookies to cool slightly on the baking tray for 10 mins, then transfer the cookies to cool onto the wire racks to cool completely. Store cookies into an airtight container when they are completely cooled. Store containers at room temperature for up to 3 weeks
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