Kampar Chicken Biscuits
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| 2 Oct 2012 - Kampar Chicken Biscuits |
The recipe is from The Pleasure Monger
Kampar Chicken Biscuits
Portion A:
295 g self-raising flour (295 g all purpose flour + 4tsp baking powder)
120 g icing sugar
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp five spice powder
1/2 tsp bicarbonate of soda
1/2 tsp chicken stock powder
1 tsp garlic, chopped very finely
80 g white sesame seeds
Portion B:
1 medium egg
2 Tbsp honey
2 pieces Nam Yee, mashed to paste
1 Tbsp kecap manis (Indonesian thick and sweet soy sauce)
100 ml sunflower oil
Mix all dry ingredients in Portion A. Mix all wet ingredients in Portion B.
Add Portion B to Portion A, and mix till the dough is combined. Let the dough rest for 10 minutes.
Roll out dough to 2mm thick between two pieces of baking parchment. Use a cookie cutter to punch out the shapes you want. Place pieces of dough on baking tray that has been lined with baking parchment, ensuring a space of at least 1.5cm between the biscuits to allow for expansion
Bake in oven that has been preheated at 175 degrees Celsius, for about 6 minutes. The timing will differ with different ovens. Be careful as the biscuits contain honey and are pretty thin, they can burn very easily.
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