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.
| Servings | Prep Time |
| 25 pieces | 30 minutes |
| Cook Time | Passive Time |
| 15 minutes | 45 minutes |
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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.
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Ingredients
- 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)
Instructions
Step 1: Mix flour & milk powder
- In a large bowl, sift in cake flour and milk powder. Stir to combine.
Step 3: Roll into small balls and bake
- 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.
Recipe Notes
You'll need the following tools:
- Round melon cutter, diameter 2.5cm