Flaky Sesame Square Cookies~

i enjoy the flaky flavour, texture and mouth-feel of Fang1 Kuai4 Shu1 (Flaky Square Cookies/Thousand Layer Cookies). Hence, here comes the second experiment for today, "The remaking of Fang1 Kuai4 Shu1".

~*Flaky Sesame Square Cookies*~

These savoury cookies are flaky and crispy-crunchy. i'm already starting to think of the different variations i could come up with during the next batch of the square cookies... Curry? Coffee? Chocolate chip? Seaweed? Peanut? hmmm...

Recipe:

Ingredients:

Water Dough

• 3/4 Cup Plain flour
• 1/4 Cup Top/Cake flour
• 1 tsp Salt
• 2 Tbs Icing sugar
• 1 tsp Baking powder
• 2 tsp Cinnamon powder
• 1 Tbs Pepper chilli powder
• 2 tsp Ground black pepper
• 20 gm Shortening
• 10 ml Cornoil
• 40 ml Water

Oil Dough

• 1/2 Cup Top/Cake flour
• 25 gm Shortening

Method:

Water Dough:

1. Sift together the dry ingredients then add in the shortening, cornoil and water and knead into a smooth dough.
2. Clingwrap the dough and refrigerate for about 30 minutes.

Oil Dough:

1. Mix the flour and shortening together and knead to form dough.
2. Clingwrap the dough and refrigerate for about 30 minutes.

Square Cookie Dough:

1. Wrap the water dough around the oil dough. Using a rolling pin, flatten the dough.
2. From one end of the flattened dough, roll it up like a swiss roll, rotate it 90 degrees and flatten the dough with a rolling pin again.
3. Preheat oven at 180 degrees.
4. Roll it up into a ball, flatten it out to about 0.5 cm thickness, cut out squares of 2..5 cm x 2.5 cm in dimension (estimated). Place them on a baking paper lined baking tray, using a fork, poke some holes into the square pieces.
5. Bake at 180 degrees for 20 to 25 minutes.
6. Leave it to cool on a wire rack before enjoying them with a cup of hot/cold coffee, milo or milk.