I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product. It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour. But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while. Check it out here for a simple and easy Salted Egg cookie recipe.
Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇Ingredients
- 128 gm butter
- 60 gm caster sugar
- 3 salted egg yolks, steamed for 5 mins, and mashed
- 188 gm plain flour
- 15 gm cornflour
- 1/4 tsp baking powder
- 1 egg yolk, lightly beaten to glaze
- a pinch of salt
- 20 curry leaves (depending on size), snipped till fine
Method
- Sift the flour with the cornflour, salt and baking powder. Set aside.
- Beat butter and sugar till creamy, mix in the flour till well combined.
- Add in the mashed salted egg yolk and curry leaves. Mix well.
- Use a spatula to gather up the crumbs, wrap up the dough with cling wrap and chill in the fridge for about 30 mins. or more.
- Roll out and cut with your desired cookie cutter. Place cookies on a parchment lined baking tray. Brush on egg glaze.
- Bake in a preheated oven @ 175 deg.C for 10 to 12 mins. Remove from oven, let cool completely before storing in a cookie jar.
- Yield : 45 cookies
Updated Note on 12/6/2018
Instead of butter, you can use 1/2 cup canola oil. Just mix all the ingredients together and add the oil sparingly. May need to add a bit more or use a bit less oil to make the dough pliable.
Cheah, thks for sharing the recipe.
ReplyDeleteMy pleasure, Pauline!
DeleteSounds yummy! curry and salted egg yolk are great combo .
ReplyDeleteYes, Ann, my children said they taste like the topping of butter prawns!
DeleteThese would be a hit at our home, Cheah.
ReplyDeleteReally, I do hope so, Angie!
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