15g fermented red beancurd (nam yee), mashed through a sieve
1 clove garlic, finely mashed
20g dried prawns, finely chopped
35g sesame seeds
300g plain flour
1 tsp bicarbonate of soda
1 tsp Chinese five spice powder
1 tsp salt
1 tbsp rice flour
A mixture of white and black sesame seeds
Lightly grease baking trays with a little butter. Beat butter and icing sugar until light and fluffy. Add egg yolk to mix.
Combine fermented red beancurd with garlic and add to creamed mixture. Fold in sifted dry ingredients followed by dried prawns and sesame seeds. Mix the dough well and put into a plastic bag. Chill in the refrigerator for 15-20 minutes.
Take one third of the dough at a time and roll out between 2 plastic sheets until 3mm thick. Stamp out desired shapes and place on prepared trays. Sprinkle combined sesame seeds on the cookies. Bake in a preheated oven at 180°C for 15-16 minutes or until golden brown. Leave on the tray for a while before transferring onto wire racks to cool completely.