Chinese New Year’s approaching; and it’s time to make some Chinese Meat Jerky (Bak-Kwa) again. This time, I’ve decided to make some Bak-Kwa cookies as well; the recipe of which a girlfriend of mine found last year. These cookies are sweet, salty, crispy and chewy at the same time. 🙂

LongYuk Cookies 3

Recipe adapted from Bak Kwa Cookies by Cosy Bites


  • 225g unsalted butter
  • 100g granulated white sugar
  • 1 eggs
  • 1 tsp vanilla extract
  • 245g all-purpose flour
  • ¼ tsp salt
  • 130g bak-kwa (Chinese Meat Jerky (Bak-Kwa)



    Makes ±160 cookies
    Prep time 90 mins
    Cook time 15 mins
    Total time ±105 mins
total time


  1. Cut bak-kwa into small pcs and blend bak-kwa in a food processor till tiny pcs.
  2. In a large bowl, cream together butter and sugar till light and fluffy.
  3. Beat in egg, then stir in vanilla.
  4. Combine flour, salt and long-yuk, then stir and mix into sugar mixture.
  5. Divide dough into a few portions. Wrap tightly in plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 180°C.
  7. Remove dough from plastic wrap and cut into small pieces or shaped of 1cm thick.
  8. Place on a baking tray lined with parchment paper, with some space between cookies. Bake for abt 15 mins, or till lightly brown at edges.
  9. Remove cookies from baking tray to cool on wire racks. Then store in airtight containers.

LongYuk Cookies 1

I made some Spicy Bak-Kwa and Honey Bak-Kwa which were cut into cute bites; the off-cuts were then made into these cookies.. 🙂

Spicy LongYuk & Honey LongYuk 1

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