Salted Egg Yolk Cookies 咸蛋黄酥饼

Name: Salted Egg Yolk Cookies
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Ingredients: 85 g butter (softened at room temperature); 40 g caster sugar; 2 cooked salted egg yolks (mashed finely (about 25g)); 125 g plain flour; 10 g corn flour; 1/8 tsp baking powder; 1 egg yolk (lightly beaten to glaze); black sesame seeds to sprinkle

Ann Low

10 years ago

These Salted Egg Yolk Cookies are getting very popular these days especially among the Facebook baking groups. I too became very keen and eager to give it a try and when I saw Zoe’s post of a smaller portion recipe, I just couldn’t wait to jump into the bandwagon to join in the fun. These salted egg yolk cookies are melt-in-your-mouth and very addictive. I like the combination of an in between not so sweet and savoury taste, crumbly texture together with a slight hint of salted egg aroma. Will I bake more? Certainly!

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Salted Egg Yolk Cookies

These cookies are melt-in-your-mouth and very addictive. savoury taste, crumbly texture together with a slight hint of salted egg aroma.

Author Ann Low

Prep Time 50

Cook Time 15

Total Time 1 5

Course Cookies, Easy

Cuisine Chinese

Servings small container

Ingredients

85 g butter - softened at room temperature
40 g caster sugar
2 cooked salted egg yolks - mashed finely (about 25g)
125 g plain flour
10 g corn flour
1/8 tsp baking powder
1 egg yolk - lightly beaten to glaze
black sesame seeds to sprinkle

Instructions

With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.
Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.
Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.
Line baking trays with baking paper and preheat oven to 170 deg C.
Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to harden, before cutting them into shapes using your desired cookie cutter.
Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15 minutes or until golden brown.
Cool down cookies completely before storing into an airtight container.