Nam Yee Cookie 南乳香脆饼

It's been a long time I've tasted Kai Zai Paeng (鸡仔饼), really miss that unique savory flavour :D I managed to find this recipe in a food magazine which is a simplified version of Kai Zai Paeng. It tasted more buttery and the spice flavour is milder than the traditional one. It is very crunchy and rather addictive too! Surprisingly even my two kiddos love the taste of this Nam Yee Cookie….

These are the main spices used in the cookies

Extracting garlic and shallots juice

Before baking...

After baking...

Recipe source : 'Traditional Koh Kuih, Lap Mei & Cookies' by Y3K
Ingredient (120 pcs)

• 250gm salted butter
• 160gm sugar
• 2 egg yolks
• 1 cube nam yee 南乳, mashed
• 2 tsp nam yee liquid
• 1/2 tbsp garlic juice
• 1/2 tbsp shallot juice
• 1/4 tsp five spice powder
• 360gm bread flour
• 1 tsp baking soda

Method

1. Cream butter & sugar until fluffy. Beat in egg yolk and mix well.
2. Add in nam yee, nam yee liquid, garlic and shallot juice and mix well.
3. Sieve in flour, five spice powder and baking soda and fold till evenly combined.
4. Spoon cookie batter into cookie press and pipe out the cookies on a lined baking sheet.
5. Bake in preheated oven at 180 deg cel for 15-18 mins until baked through and golden brown.
6. Cool completely before storing.

I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014 organised by Frozen Wing, Bake for Happy Kids and  Kitchen Flavours.

I am submitting this post to  Cook Your Books #8 hosted by Joyce of Kitchen Flavours