Salted Egg Yolk Cookies
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
25pieces 30minutes
Cook Time Passive Time
15minutes 45minutes
Servings Prep Time
25pieces 30minutes
Cook Time Passive Time
15minutes 45minutes
Ingredients
  • 5 salted egg yolks(steamed for 7 mins and mash finely)
  • 100g salted butter(softened to room temperature)
  • 75g fine sugar
  • 170g cake flour
  • 30g full cream milk powder
  • 1 egg yolkFor glazing
  • 10piece fresh curry leavesshredded (optional)
Instructions
Step 1: Mix flour & milk powder
  1. In a large bowl, sift in cake flour and milk powder. Stir to combine.
Step 2: Make the cookie dough
  1. Place butter and sugar into the mixing bowl. Beat on medium to high speed for 3 mins or until the colour turn pale and the texture is light and fluffy.
  2. Add in mashed salted egg yolk. Beat on medium speed for 30 secs till well mixed.
  3. Add in ½ portion of the flour/milk mixture. Beat on slow speed for 1 mins till well combined.
  4. Add in the remaining flour/milk mixture. Beat till the mixture becomes a soft dough.
  5. Lastly, add in the shredded curry leaves. Beat on low speed till curry leaves are evenly distributed.
Step 3: Roll into small balls and bake
  1. Pre-heat oven at 150 degree celsius for 20 minutes.
  2. Scoop the cookie dough using the melon cutter. Place it on your palm and roll the dough into a small ball.
  3. Place it on the tray with a 1-inch gap in between the dough.
  4. Lightly press your index finger on to the dough and apply egg yolk glaze on the surface.
  5. Transfer the tray into the oven and bake for 15 mins or till it turns brown.
  6. 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