Salted Egg Yolk Cookies

I was not prepared to bake any other CNY cookies this year except some pineapple tarts since I still have half a box of pineapple jam left. The past few weeks have been seeing so many people in the cooking forums and Air Fryer forums churning out all the CNY goodies somehow tempted me to bake too!

The one cookies which I was so curious about this year was this Salted Egg Yolk Cookies that almost everyone is baking! Since I still have a few home made salted eggs that I made for the bak chang (glutinous rice dumplings) last November, I decided to try baking some and I must say I fell in love instantly!

These cookies just melt in the mouth! Seriously, you won't be able to stop once you popped one into your mouth as you will want to keep eating! Even my youngest girl can't get enough! I made a total of 2 batches. Adapted the recipe from here but I added an extra salted egg yolk as I used unsalted butter.


Ingredients

• 5 Cooked salted duck egg yolks - mashed
• 120 gm Butter - room temperature
• 140 gm Plain flour or all purpose flour
• 60 gm Milk powder
• 60 gm Potatoes starch/powder
• 60 gm Icing sugar
• 1 egg yolk + a few drops of milk for egg wash
• Black sesame seeds for decorating

Method

1. Cream butter, icing sugar and mashed salted duck egg yolks in the mixer.
2. Add in sifted plain flour, milk powder and potato starch and beat till it forms a dough.
3. Wrap with cling wrap and let it rest for 30 minutes.
4. Take a portion out on lightly floured surface, using a piece of cling wrap, gently flatten with rolling pin to about 5mm thick.
5. Use a cookie cutter to cut out and arrange on lined tray.
6. Glaze with egg wash and sprinkle some black sesame seeds in the centre (for floral designs).
7. Baked in preheated oven at 160C for about 18 minutes.