100 g unsalted butter, softened

75 g icing sugar

40 g egg (lightly beaten; about 1 large egg)

160 g plain (all-purpose) flour

40 g meat floss (chicken, pork, or vegetarian alternative)

1.5 tbsp black sesame seeds

1/4 tsp salt

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In a medium bowl, combine sifted flour, salt, meat floss, and sesame seeds. Mix well and set aside.
In a separate bowl, beat softened butter and icing sugar together until pale and creamy.
Add the beaten egg gradually, mixing at low speed until fully combined.
Slowly incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms.
Transfer dough onto parchment paper, shape into a log or square, and wrap tightly. Freeze for 45 minutes until firm.
Preheat oven to 180°C (356°F). Line a baking tray with parchment paper.
Slice chilled dough into 0.5 cm thick pieces and arrange on the tray.
Bake for 20 minutes, or until golden and fragrant. Let cool on the tray before transferring to an airtight container.

Add chili flakes for a touch of heat.

Drizzle honey before baking for a sweet-savory contrast.

Mix in seaweed flakes for extra umami.

Replace meat floss with soy floss or toasted shredded mushrooms for a vegetarian version.

Sprinkle sesame seeds on top before baking for an extra-crisp finish.