Blend the pre-soaked dried shrimp into small pieces.

Blend all the blended ingredients.

Heat oil in a pan, stir-fry the blended ingredients until fragrant (5 mins).

Add in the seasoning.

Add in the dried shrimp and stir-fry for 10 mins.

Put the unsalted butter and icing sugar in a big bowl, beat until light and fluffy.

Add in all-purpose flour and AJI-NO-MOTO®, then use a spatula to mix them well.

Wrap the dough with plastic wrap, and refrigerate for 20 minutes.

Divide the dough into 30 pieces and form them into a ball-shaped dough (around 16g per piece). Save 5 of them as decoration dough.

Flatten each ball-shaped dough, put some dried shrimp sambal in it and wrap it well.

Divide 3 ball-shaped dough into 50 small round shapes as tiger ears.

Take 2 ball-shaped dough to mix with bamboo charcoal powder.

Use the black colour dough as tiger stripes.

Use black sesame seeds as tiger eyes.

Preheat the oven at 180°C for 10 minutes and bake the oven at the same temperature for 20 minutes.

Use a brush to apply some pink colouring powder on cookies as tiger cheeks.

Enjoy the cookies.