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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.
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Cookies, Easy
Cuisine Chinese
Servings 1 small container
Author Ann Low
  • 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
  • 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.
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