Sunday, 10 April 2016

Salted Egg Yolks Cookies

Oh this is very addictive. There is not much of salted egg yolk taste. There is more of buttery taste with a hint of salted egg yolk smell. 

This recipe is adapted from Bake for Happy Kids - Melt in your mouth Salted Egg Yolk Cookies. It doesn't yield that many pieces with my chosen cookie cutter, so I suppose I'll double the recipe the next round.   


  • 85g salted butter, softened at room temperature 
  • 40g caster sugar
  • 2 salted egg yolks
  • 125g all purpose flour
  • 10g corn flour
  • 1/8 tsp baking powder
  • 1 egg yolk, lightly beaten to glaze
  • black sesame seeds to sprinkle


  1. Steam the salted egg yolks for 10 minutes. Mash the salted egg yolks and set aside to cool.
  2. Cream butter and sugar until light and fluffy. 
  3. Combine flour, corn flour and baking powder and sift the flour mixture into the butter mixture.
  4. Stir until well combined. 
  5. Stir in the mashed salted egg yolks and gently knead to form a soft pliable dough. 
  6. Roll the dough into 3 mm thickness and wrap dough in a cling film and allow it to rest in the fridge for at least 30 minutes. (I left it overnight.)
  7. When ready to bake, take the dough from the fridge and cut them with a cookie cutter.
  8. Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake in a preheated oven at 170°C for 15 minutes or until golden brown. 
  9. Allow the cookies to cool on the baking trays before storing them in an airtight container.

Cutting the dough into some shapes...

Ready for baking...


This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

cook and celebrate cny2016


  1. Hi Nitya,

    I'm happy to know that you like this recipe. These cookies are our fav too :)