Salted egg yolk recipes are getting very popular these days. There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few. Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like. It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.
I like the small bits of salted egg yolk in the dough. I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.
- 85 gm butter
- 40 gm caster sugar
- 2 salted egg yolks, steamed for 5 mins and mashed while still hot
- 125 gm plain flour
- 10 gm cornflour
- 1/8 tsp baking powder
- 1 egg yolk, lightly beaten
- a pinch of salt
- Sesame seeds to sprinkle
- Sift the flour, cornflour and baking powder
- Cream butter, sugar and pinch of salt till light and fluffy
- Fold in the sifted flour and add in the mashed egg yolks.
- Using a spatula, gather the crumbs to form a soft dough.
- Wrap with cling wrap and chill in the fridge for about 30 mins. or more.
- In between 2 sheets of plastic, roll out dough to 5 mm thick and cut out the cookies with cookie cutters.
- Brush the cookies with egg yolk wash and sprinkle on some sesame seeds.
- Bake cookies in a preheated oven @ 175 to 180 deg. C, for about 10 to 12 mins. till golden brown.
- Transfer the cookies onto a wire rack to cool completely before storing them in an airtight cookie jar.
- Yield : 34 cookies
Linking this post to Cook and Celebrate : Chinese New Year 2016
Zoe from Bake for Happy Kids.