Kai Chai Peng (Kampar Chicken Biscuits/Savoury Fragrant Biscuits)

Thanks Mei Fong and Kim Yuan for such a sweet watch...after 4 years, it till looks new!!! Hahaha...

Ingredients:

1 ½ cups all purpose flour
1/2 tbsp icing sugar
1/2 tsp baking powder
1/8 tsp baking ammonia
1/2 tsp salt or to taste
1/4 tsp black pepper powder
1/2 tsp five spice powder
1/2 tbsp garlic powder
2 tbsp toasted sesame seed
50 g candied winter-melon, finely chopped (omitted)

2 pieces nam yue (red fermented beancurd), mashed
1 ½ eggs
1/2 tbsp cooking oil
1 tbsp honey

Method:

Preheat oven to 160 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, mix together all the dry ingredients.

In a bowl, mix the wet ingredients of nam yue, eggs, oil and honey.

Add the wet ingredients mixture into the dry ingredients mixture.

With an oily hand palm, knead to smooth and soft dough.

Pick out small amount of dough and form into small dough balls.

Roll out dough balls flat and thin between two lightly greased plastic wrapper by using rolling pin to about 2 mm thick.

Arrange the biscuits onto the prepared tray, dock biscuits surface with knives or fork and bake in the preheated oven for 15 minutes or until golden brown.

Remove from oven, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 62 biscuits.