Crispy Bak Kwa Cookies
Prep time
Cook time
Total time
An ultimate mix of sweet, savory, crunchy and chewy kind of cookies.
Recipe type: Baking, Cookies
Serves: 50 small cookies
  • Ingredients:
  • 1 cup (150g) all-purpose flour
  • ¼ tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • ½ cup (45 g) instant oatmeal – grind into powder with a blender or food processor
  • ⅛ cup (15 g) ground almond powder
  • 1 stick (115 g) unsalted butter – softened at room temperature
  • ⅝ cup (100 g) dark brown sugar
  • ⅓ cup (67 g) caster sugar
  • 1 medium-sized egg
  • 4 slices (140 g) Bak Kwa – cut into small pieces
  1. Preheat oven to 160°C/325°F. Sift the flour, baking powder, baking soda, salt, oat and almond powder together.
  2. Using a stand mixer or handheld mixer, cream the butter and sugars together until light and fluffy.
  3. Add the vanilla extract to the egg and beat to combine.
  4. Pour into the butter mixture and mix for another minute.
  5. Add the flour in 3 batches to the butter egg mixture. Mix at a low speed until flour is combined. Stir in the chopped Bak Kwa.
  6. Line a baking tray with baking sheet. Use a small teaspoon to scoop the cookie dough and drop onto the baking tray. Make sure to space them about ½ inch apart.
  7. Bake for 20 mins until golden brown. If you are making large cookies, bake them for at least 27 mins or until golden brown.
  8. Remove from oven and set them on a cooling rack. Allow to cool completely before storing in air-tight containers. They can be kept for up to a week. Freeze leftover cookie dough and defrost for at least 30 mins before baking.
Recipe by Bear Naked Food at