I have always been fond of cookies since a very young age. I often reminisce about the cookie that my grandmother’s friend had made and given to her, which she had saved just for me; as you can tell, it was an experience that I will never forget. It was the nicest, loveliest cookie I had ever tasted – and is the yard stick by which other cookies are measured against. None have ever quite lived up to that standard or taste, although the French Galettes came close. But recently one of wife’s colleagues baked and gave us some cookies for Chinese New Year which brought back memories of that cookie I had eaten so many years ago. I knew we had to get that recipe.
Salted Egg Yolk Cookies Ingredients:
170 grams butter (softened at room temperature), 80 grams caster sugar, 4 cooked salted egg yolks – mashed finely, 250 grams plain flour, 20 grams corn flour, 1/4 teaspoon baking powder, 2 pinches of salt, 1 egg yolk with a little milk to glaze the cookies.
To make the dough, I used my food processor to cream the butter, sugar and salt until light and fluffy. I then added in the sifted flour, corn flour and baking powder, using a spatula to fold in the flour.
The next step is to add in the mashed egg yolk. Now traditionally the egg yolks would be from salted duck eggs, and here is where the twist is. As we did not have salted duck eggs, we improvised (as advised by my wife’s colleague) using the yolk from cooked hens eggs with some salt added. After all, if that was how he made his cookies, why should we not follow it?
The mashed egg yolk is added to the dough and kneaded in by hand. Once it is mixed in evenly, it is made into a ball and wrapped in cling film, before placing into the fridge to rest and firm up for about 30 minutes.
My wife then proceeded to roll the dough between two layers of cling film, into sheets of dough between 3-4 mm thick. These sheets are then placed back into the fridge so they would be easier to handle and cut.
We then used our cookie cutters to make mostly flower shapes, which we then placed onto greaseproof paper and glazed with our egg yolk/milk mixture.
They are placed into the Fan-assisted oven at 155 degrees Celsius to bake for 15 minutes or until they have turned nicely golden-brown. They are then allowed to cool down before storage.
I have to say that they are absolutely delicious. My daughters love them, and even my wife who normally does not like cookies think they are truly nice. In fact, we finished them all off within 3 days, and are looking to make some more.