Old-fashioned Cantonese Shortbread

Ingredients

• 200 g cake flour (Plus extra for coating the shaped cookies; the dough is meant to remain somewhat sticky and wet.)
• 70 g granulated sugar
• 100 g vegetable shortening or lard (Softened; shortening keeps the cookies especially pale, while lard gives a more traditional flavor.)
• 1 large egg (At room temperature.)
• 2 g baker's ammonia (Approximately 1/2 teaspoon. Baking soda may be substituted, but baker's ammonia gives the most nostalgic smell, texture, and taste.)
• 15 ml whole milk (Approximately 1 tablespoon; use only as needed to bring the dough together.)
• cake flour (Additional flour for generously coating the outside of the cookies before baking; amount depends on how much adheres.)

Steps

1. 1

   Position an oven rack in the center of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Whisk the cake flour and baker's ammonia together in a bowl to distribute the leavener evenly.

3. 3

   In a separate bowl, beat the softened shortening or lard with the sugar until pale and smooth. Add the egg and beat until fully incorporated.

4. 4

   Add the flour mixture to the fat mixture. Stir gently until a soft dough forms, adding the milk as needed. Do not keep adding flour to eliminate stickiness; the dough should be wetter than a typical shortbread dough but still manageable.

5. 5

   Divide the dough into 8 equal portions. With lightly floured hands, shape each portion into a thick, round cookie. Handle the dough gently so the finished cookies remain light and cakey.

6. 6

   Roll or gently press each shaped cookie in additional cake flour so the exterior is visibly coated. Brush off any loose excess while leaving the characteristic flour-dusted surface.

7. 7

   Arrange the cookies on the prepared baking sheet, leaving several centimeters between them for spreading and puffing.

8. 8

   Bake for about 16 to 18 minutes, until the cookies are puffed, snow-white to very lightly colored, and set at the edges. Baker's ammonia can produce a strong smell during baking; this dissipates as the cookies cool.

9. 9

   Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. Serve with tea.

Notes

The source page indicates that the complete recipe is member-gated, so the ingredient quantities and method above are reconstructed estimates rather than directly visible source text. These cookies are intentionally flour-coated; brush off some flour before eating if desired. Store fully cooled cookies airtight at room temperature for several days.

Nutrition per serving

• dessert
• cookies
• baked
• East Asian
• Cantonese
• vegetarian
• tea-time
• traditional