These little gems are a real treat to those who love the taste of salted duck eggs. They are very simple to make and even simpler to eat.
Salted egg yolk cookies (adapted from Travelling Foodies) makes about 74 pieces
- 140 grams all-purpose flour
- 10 grams corn starch
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tbsp milk powder
- 3 salted egg yolks, steamed for 5 minutes and mashed while hot
- 75 grams unsalted butter
- 1/4 tsp salt
- 40 grams icing sugar
- 1 egg yolk mixed well with 1 tsp sugar, for glazing
- Prepare a baking tray lined with a parchment paper.
- Sift flour, corn starch, baking powder, baking soda and milk powder into a bowl. Set aside.
- Using a mixer with a paddle attachment, beat egg yolks, butter, salt and icing sugar until smooth.
- Gradually add in dry sifted ingredients and beat for a minute until combined. Stop the mixer when the mixture is still crumbly.
- Knead gently until a dough is formed. Set aside for 30 minutes.
- Preheat oven to 160 C.
- Roll out dough to about 0.5 cm thick. Cut out with cookie cutter or whatever you wish to use and place on prepared tray. I used the round side of a piping nozzle (Wilton 1 F).
- Glaze the top of the cookies well with egg yolk mixture.
- Bake for 12 minutes until golden brown, rotating the tray if needed halfway through baking.
- Cool completely before storing in airtight container.
The scent and taste of salted egg yolks is quite strong when using 3 salted egg yolks.