A unique blend of sweet and savory, these Salted Egg Yolk Cookies have a rich, buttery texture with a hint of umami from the salted egg yolk. Crumbly, flavorful, and slightly salty, these cookies offer a delightful twist on traditional butter cookies, making them a popular treat for festive occasions.

Prep

1 hr

Bake

20 mins

Total

1 hr 20 mins

Yield

6 - 8 pcs cookies

Ingredients

Salted Egg Yolk Cookies
• Salted Egg Yolk Powder | 81246 | 50g
• Wijsman Salted Butter | 106412 | 30g
• RedMan Unsalted Butter | 68328 | 30g
• Salt | 58415 | 2g
• RedMan Icing Sugar | 9793 | 30g
• RedMan Cake Flour | 1208 | 80g
• RedMan Skimmed Milk Powder | 62240 | 20g
• RedMan Potato Starch | 51949 | 20g
• Egg | 12088 | 1 nos

Instructions

1. Cream the butter, icing sugar, and salted egg yolk powder until light and fluffy.
2. Add in sifted flour (cake flour, milk powder, and potato starch), fold until it forms a pliable dough.
3. Transfer to a lightly floured surface and roll to 1 cm thickness.
4. Keep in chiller for 30 minutes.
5. Use your preferred mould to mould the dough, and transfer to baking tray.
6. Egg wash and sprinkle with some black sesame seeds.
7. Bake in 165°C with fan, middle lower rack, for 12-15 minutes.

Tips

**Storage**
1. Best eaten when freshly baked.
2. 3 days in room temperature in an airtight container.
3. 2 weeks in the freezer in an airtight container.