Salted Egg Yolk Cookies

Salted Egg Yolk are 3 words that are guaranteed to light my eyes up! I love salted egg yolk in anything and the flavour of salty and sweet together makes a perfect balance! What better way to enjoy salted egg yolk than in cookies? It's more of a Chinese New Year snack but its so delicious that I would make them any time of the year and just enjoy them! 

The little shapes I decided to cut are half moons but any shape would be delicious and there's quite moreish, and highly addictive! I couldn't stop popping them into my mouth! 

Recipe adapted from Debbie Teoh (Flavours Magazine)

Ingredients:

- 330g plain/all purpose flour

- 25g cornflour

- 1/3 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1.5 tablespoons milk powder

- 4 salted eggs (only yolks will be used)

- 200g butter, at room temperature

- 1/2 teaspoon salt

- 100g caster sugar

- 1 egg mixed with 2 tbsp water for the egg wash

- Black sesame seeds for garnish

Steps:

1. Steam the salted eggs for 10 minutes. Allow to cool and separate the steamed yolks from whites. Mash the egg yolks together, whites will not be used in this recipe.

2. Sift the flour, corn flour, baking powder, baking soda, salt and milk powder together.

3. Mix the butter with the salt and sugar until well combined and add the mashed salted egg yolks and stir. Then, gently stir in the flour mixture until a soft dough is formed.

4. Chill dough in the fridge for 1 hour and preheat the oven to 170 degrees celcius.

5. Roll out the dough and cut out desired shape with the cookie cutter. Dough will not spread much when baking! 

6. Arrange the cookies onto a baking tray lined with parchment or a silicone mat. Brush the cookies with beaten egg wash and sprinkle a few black sesame seeds on top.

7. Bake for 15-20 minutes keeping a close eye on the cookies as they tend to brown easily. Bake until golden brown.

8. Remove and allow cool completely before storing in airtight containers to ensure the texture is retained. Recipe makes around 220 cookies of this small size (but it's quite time consuming to cut each cookie and bake them)

ENJOY! 

Tip: DO NOT store the cookies with other types of food/cookies as this will change the texture. I stored some with some pineapple tarts and they were completely soft in a few hours.