Wednesday, January 9, 2019

The Amazing 4-ingredients Soft Chewy Bak Kwa Honey Cookies With NO Egg

Not all cookies are crispy and crunchy. Some soft cookies can be surprisingly nice too!

These soft chewy bak kwa (Chinese pork jerky / 肉干) honey cookies are like the cookie version of baked mooncake pastry with delectable butter and honey fragrance plus an interesting sweet and salty taste from the pork jerky. Amazingly nice!

And they are super easy to bake! With only 4 ingredients!!! With no egg...

It is so quick and easy to bake that you can bake them anytime you want and also in small batches so that your cookies can be always freshly baked!


soft chewy bak kwa honey cookies
The Amazing Egg-less 4-ingredients Soft Chewy Bak Kwa Honey Cookies
Unusual but uniquely YUM!!!
If you don't like bak kwa in your cookies or prefer to have some crisp in these chewy cookies,
you can bake them with cornflakes instead.

My video will show you that it's so quick and easy to bake these cookies. So easy that anyone that can mix and has an oven can bake them at anytime!!!

Music: Bensound

soft chewy bak kwa cornflakes honey cookies
Love the sweet and salty taste of these bak kwa / cornflakes cookies.
My son said that he likes the cornflakes ones more because of the extra crisp.
soft chewy bak kwa honey cookies
... but we all like the bak kwa ones too!

"Come. Try my bak kwa cookies."

I gave a cookie to my husband and he took a bite.

"Huh! Why is the cookie so soft?" My husband exclaimed. We laughed because his first reaction was funny!

... but as he chewed the cookies further, he reckon that they are nice!

We unanimously felt the same too.

What if you don't like soft and chewy cookies??? I have a crispy sweet and salty egg-less cornflakes cookies recipe to share, so stay tune.

Otherwise, you might want to try my HIGHLY RECOMMENDED very popular recipes:

Best Sturdy Melt-in-the-mouth Enclosed Pineapple Tarts at here
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at here

Easy Fail Proof Strawberry Jam Butter Cookies at here
Parmesan Cheese Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!
Buttery Crispy Nestum cookies (with NO egg and a subtle melty texture) at hereButtery Crispy Nestum cookies (with NO egg and a subtle melty texture) at here

If you like my recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids Thank you thank you for your support!

Here's the recipe.

Makes about 10 bite-size medium
60g runny* honey
50g salted or unsalted butter, very soften at room temperature
75g (1/2 cup) self-raising flour
60g finely diced bak kwa, homemade recipe at here or 20g cornflakes

* To ensure that the honey is runny and not too firm for mixing. Place honey in a heat proof bowl and microwave with short pulses of low power until honey is lukewarm (about 37°C) and runny. If you are living in a warm place or baking these cookies during summer, it is ok to skip this step.

Preheat oven to 180°C / 350°F. Line baking trays with baking paper.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and honey for about 2-3 min until combined and creamy.

Sift self-raising flour into the butter mixture and use a spoon or spatula to combine. Then, stir in bak kwa or cornflakes. Do not over-mix.

Scoop or roll about 1 tablespoonful of dough onto the prepared baking sheets, about 5 cm / 2 inches apart. Use the back of a metal spoon to flatten the cookie dough slightly.

Bake for 12 mins or until the edges of the cookies are firm and golden brown. If you are baking two trays at one go, swap and rotate the position of the tray halfway through the baking so that that the cookies are baked evenly.

Allow cookies to cool slightly on the tray for 5-10 mins, then transfer onto wire racks to cool completely.

Store any uneaten cookies in an airtight container at room temperature for up 3 days.


This recipe is so quick and easy to bake that you can bake these cookies in small batches and also at any time that you want so that your cookies are always freshly baked.

Happy Baking
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