Salted Egg Yolk Cookies
Dear salted egg yolk, let me count the ways I love thee… whole in mooncakes, molten in steamed buns, coated on crispy salmon skin and drenched over crabs/prawns/pork ribs/insert favourite food here. You with humble beginnings in the past have risen to cult status today. Everybody wants a piece of you! If you would just grace my Chinese New Year cookies with your presence, it would delight my kinfolk endlessly and maybe, just maybe, even double my ang pow (red packet) earnings. ~ Yours sincerely, salted egg yolk lover.
What else is there left to say? Just. Bake. It. These golden melt-in-your-mouth cookies are so addictive you might want to double the recipe.
(Milk powder is optional, omit it for an unadulterated salted egg yolk punch.)
(Yields: 60 cookies)
120g unsalted butter, softened at room temperature
40g caster sugar
20g icing sugar, sifted
4 cooked salted egg yolks, mashed
180g plain flour
20g corn flour
1 tbsp milk powder (optional)
¼ tsp baking powder
3/8 tsp fine salt
1 egg yolk, lightly beaten with 1 tsp of water for egg wash
White sesame seeds for decorating
- Cream butter, caster sugar and sifted icing sugar together until light and fluffy.
- Beat in the mashed salted egg yolks
- Sift flour, corn flour, baking powder and salt together, then add sifted flour mixture into the butter mixture on low speed until the dough is just combined.
- Wrap dough in cling wrap and chill for 1-2 hours.
- Preheat oven to 170oC
- On a floured surface, roll dough out into 5mm thickness and cut into desired shape.
- Brush the top of the cookies with beaten egg yolk and sprinkle sesame seeds on top.
- Bake in preheated oven for about 8 minutes or until edges of cookies start to brown.
- Let cookies cool completely before serving or storing in an airtight container.