Sambal Pork Floss Cookies

Thank you Zoe for sharing this awesome Melt-in-your-mouth Pork Floss Cookies.  To add spiciness to the cookies,  I blended some sambal dried shrimps (or nyonya hae bee hiam) together with the pork floss, and boy, it lends so much flavour to these spicy, sweet, savoury and aromatic cookies and they are so addictive too.  

Blended mixture of sambal dried shrimps and pork floss

Ingredients:

100g unsalted butter, softened

20g icing sugar, sifted

60g plain flour

60g cornflour

1/4 tsp sea salt

1/8 tsp baking powder

1 tbsp toasted white sesame seeds

30g blended meat floss + sambal dried shrimp

Glaze:

1 egg, lightly beaten

sesame seeds to sprinkle 

• Preheat oven to 170°C (fan-forced).  Line baking trays with baking paper.
• With an electric mixer, cream butter and icing sugar until light and fluffy. 
• Sift flour, corn flour, salt and baking powder into the butter mixture.  Mix well.
• Fold in roasted sesame seeds and meat floss mixture and mix to form a soft dough. Put the dough into a plastic bag and chill in the fridge for at least 30 minutes or until firm enough to handle.
• Use a lightly floured rolling pin, roll dough on a floured surface to about 1 cm thick.  Cut out your desired shape with a cookie cutter.  
• Place cookies onto the prepared tray.  
• Glace the cookies with egg wash and sprinkle some sesame seeds on top.  
• Bake for about 10 minutes or until cookies are golden brown.  (Please note that baking time can varies depending on the thickness and size of the cookies, so keep a close watch on the cookies).
• Cool cookies on a wire rack and then store in an airtight container once completely cooled.