Crumbly cookies loaded generously with salted egg yolk and curry leaves! Yes, you read it right, here's a cookie to join in the salted egg yolk craze. This Salted Egg Yolk Cookie recipe is shared by home cook Shartini, who loves to blend in local flavours into her bakes.
Well, salted egg yolk does make everything taste better. So let's down to business and share this seriously addictive salted egg yolk recipe.
First, we start off with the flour mixture. Place the cake flour and milk powder into a bowl and sift. Next, we prepare the cookie dough. Add butter and sugar into a mixing bowl, beat on medium speed until pale and creamy. Place in the mashed salted egg yolk and beat till mixture is well combined. Scrape sides down into the bowl to ensure cookie dough is mixed well.
Place ½ portion of the flour/milk mixture in and beat on slow speed for 1 min. Add in the remaining flour/milk mixture and beat until a soft dough. Lastly, add in the shredded curry leaves. Beat on low speed till it is evenly distributed. Home cook Shartini shares that by using curry leaves, it gives the cookies a wonderful aroma.
Use a melon cutter and roll the dough into small balls. Lightly press your index finger on the dough and apply egg yolk glaze on the surface. Bake it in the oven for 15 mins or until golden brown. Allow the cookies to cool on the tray before transferring into an airtight container. The salted egg yolk cookies can last up to 3 weeks when stored at room temperature.
These Salted Egg Yolk Cookies would definitely be a crowd pleaser! Not only do they look gorgeous, they taste amazing too. Best thing is it doesn't take long to make. If you love this recipe, you might love our Ondeh Ondeh cookie recipe too!
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