Description
These irresistibly crunchy salted egg yolk cookies combine a tender, buttery base with the rich, savory flavor of fresh salted egg yolks for a unique and addictive treat. Lightly crisp on the outside and tender inside, these cookies are perfect for serving at tea time or gifting to friends and family.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (Sifted for a light and airy texture)
- 1 cup Corn starch (Helps create an extra tender cookie)
- 1 tsp Baking powder (Provides lift for the cookie)
- 1 tsp Baking soda (Helps cookies spread evenly)
- 1/2 tsp Salt (Enhances all flavors)
- 1/2 cup Milk powder (Adds creaminess to cookies)
Wet Ingredients
- 1 cup Unsalted butter (Softened for easy creaming)
- 3/4 cup Fine sugar (Creates sweetness and crisp texture)
- 4 pieces Fresh salted egg yolks (The star ingredient for flavor)
- 1 piece Beaten egg yolk (For golden sheen)
- 1 tbsp Water (Thins the egg yolk)
Garnish
- Sesame seeds (For sprinkling on top before baking)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, corn starch, baking powder, baking soda, salt, and milk powder until evenly mixed.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and fine sugar together using an electric mixer or by hand until the mixture is light, fluffy, and well combined.
- Mix in Salted Egg Yolks: Gently add the fresh salted egg yolks into the creamed butter and sugar mixture, breaking the yolks apart and stirring thoroughly to blend the savory flavor into the dough.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding carefully until just combined to form a soft, cohesive dough without overmixing.
- Prepare Egg Wash: In a small bowl, mix the beaten egg yolk with a tablespoon of water to create an egg wash that will give the cookies a golden sheen when baked.
- Shape and Brush: Form the cookie dough into your desired shapes, such as small rounds or shapes using a cookie mold, and place them on a baking tray lined with parchment paper. Brush the tops of each cookie gently with the prepared egg wash to achieve a shiny finish.
- Garnish: Sprinkle sesame seeds evenly on top of each cookie to add a nutty flavor and decorative touch.
- Bake: Place the tray in a preheated oven at 160°C (320°F) and bake for approximately 20-25 minutes or until the cookies turn golden brown and crispy on the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on a wire rack completely before serving or storing in an airtight container.
Notes
- Sifting the flour and corn starch helps to create a lighter, more tender cookie texture.
- Softened butter is key for proper creaming with sugar to achieve the right dough consistency.
- Fresh salted egg yolks are essential for the authentic flavor and can be found in Asian supermarkets or homemade.
- Be careful not to overmix the dough to avoid tough cookies.
- The egg wash adds a beautiful golden finish but can be omitted for a matte appearance.
- Cookies can be stored in an airtight container for up to one week for best freshness.
