The combination of buttery and melt-in-your-mouth cookie dough is and savory pork floss, roasted seaweed, and toasted sesame seeds are some of our family's favorites. If you enjoy sweet and savory cookies, you don't want to miss out on this one
Cut the meat floss and seaweed into tiny pieces. Add sesame seeds and set aside
Prepare cookie dough:
Line your baking sheet with parchment paper. Let butter comes to room temperature and soft. You can easily mash them with a spatula or a whisk. Mix it with the icing sugar. You can also use a mixer to cream butter and icing sugar until just combined
Stir in the meat floss mixture and combine well. Sift in the dry ingredients. Use a spatula to fold and combine into a sticky cookie dough. Cover and chill the cookie dough in the fridge for 30 minutes to 1 hour
Shape the cookies:
Preheat oven to 350 F (180 C). I use a 1 Tbsp-size cookie scoop and scoop the cookie. You can use a spoon too or make them smaller if you wish. The dough is sticky but manageable because it's cold. Roll it into a round ball and place them about 1 1/2 inches apart. The cookies will spread some but shouldn't overspread
Bake the cookies:
I suggest baking one tray at a time for the best result. Keep the other tray chilled in the fridge. I use a conventional oven (bottom heat, no fan). Place the tray in the middle rack and bake for 14-15 minutes for a soft melt-in-your-mouth texture. If your cookies are smaller, 12 minutes should do it. Add another minute or two if you want crispier cookies. The time is just a reference. Your oven may differ slightly
Remove from the oven and let them cool down on the pan for 5 minutes. They appear to be still very soft but will firm up as they cool down. Transfer to a cooling rack to let them cool down completely