Pork lard 300 g
Dark brown sugar 140 g
Eggs 2
Salt 6 g
Cake flour 800 g
Cheng Chi fried shallots 130 g
Method:
1. Beat the lard with the sifted dark brown sugar and the salt until combined and slightly aerated. (If the weather is warm and the lard has gone liquid, chill it briefly until it is semi-solid.)
2. Add the eggs a little at a time, beating as you go.
3. Add the flour and cut it in with a spatula so the dough does not develop gluten — stop as soon as it looks evenly crumbly.
4. Put the fried shallots in a plastic bag, chop them up and work them into the dough.
5. Shape into a log inside a plastic bag and freeze until firm.
6. Slice and put straight onto a baking tray.
7. Bake at 170/140°C for about 20 minutes for slightly thicker biscuits. (In a convection oven at 167°C, sitting on a second tray, about 12 minutes.)
Note:
You can leave the salt out. Without it you get gentle sweetness against a deep shallot aroma.
See also: mian cha shallot biscuits