Friday, January 29, 2016

Flax(seed)ing the muscles for some salted egg yolk cookie love! :)

Salted egg yolk cookies
Yields about 60 pcs (1 inch diameter, 5mm thickness)


125g plain flour
10g corn flour
1/8 tsp baking powder
1/2 tbsp milk powder
1/4 tsp fine salt
2 salted egg yolks
85g unsalted butter
30g caster sugar + 10g icing sugar
1 egg yolk (lightly beaten for egg wash)
Flaxseeds (for decoration)


Preheat oven at 160 degree Celsius.
Steam salted egg yolks till firm then mash coarsely and set aside.
Sift plain flour, corn flour, baking powder, milk powder and fine salt together. Set aside.
Cream unsalted butter and sugar mix till light and fluffy.
Add in mashed egg yolks and flour mixture and mix till combined to form a soft dough.

Refrigerate the dough for about 20 minutes for ease of handling. 
Roll out the dough to 5 mm thickness.
Stamp into desired shape with cookie cutters.
Line baking tray with baking sheet and arrange cookie dough on the baking sheet.

Gently brush the tops of each cookie dough with egg wash and sprinkle some flaxseeds.
Repeat as above for the remaining dough. 
Bake each batch for about 10 minutes till golden brown.
Let cookies cool till room temperature before storing in an airtight container.

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