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.
Deliciously crumbly cookies loaded with savoury salted egg yolk and spiced with curry leaves!
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.
Home cook Shartini shares that by using curry leaves, it gives the cookies a wonderful aroma.
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.
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.
The combination of salted egg yolk and curry leaves makes these butter cookies a crowd pleaser!
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!
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
| Servings | Prep Time |
| 25 pieces | 30 minutes |
| Cook Time | Passive Time |
| 15 minutes | 45 minutes |
|
|
|
|
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.
|
- 5 salted egg yolks (steamed for 7 mins and mash finely)
- 100 g salted butter (softened to room temperature)
- 75 g fine sugar
- 170 g cake flour
- 30 g full cream milk powder
- 1 egg yolk For glazing
- 10 piece fresh curry leaves shredded (optional)
- In a large bowl, sift in cake flour and milk powder. Stir to combine.
- Pre-heat oven at 150 degree celsius for 20 minutes.
- Scoop the cookie dough using the melon cutter. Place it on your palm and roll the dough into a small ball.
- Place it on the tray with a 1-inch gap in between the dough.
- Lightly press your index finger on to the dough and apply egg yolk glaze on the surface.
- Transfer the tray into the oven and bake for 15 mins or till it turns brown.
- Once it is baked, cool it on a wiring rack completely before storing it in an airtight container.
You'll need the following tools:
- Round melon cutter, diameter 2.5cm
Don’t forget to like and subscribe to Share Food Singapore!
Facebook Comments