Salted Egg Yolk Cookies
Salted egg yolk cookies are a unique and delicious twist on traditional butter cookies. The cookies are made with a mixture of salted egg yolks, butter, flour, and sugar, resulting in a rich and crumbly texture with a savory and slightly salty flavor.
Place the salted egg yolk into Thermomix® mixing bowl and chop, Turbo | 2 sec. Transfer into a bowl and set aside.
Add sugar into mixing bowl and grind for 10sec | speed 10.
Add butter, and mix for 40 sec | Speed 3.
Add flour, milk powder, salt, baking powder and reserved salted egg yolks and mix 45 sec | Speed 4. Scrape down sides of mixing bowl with spatula. Mix again for 10 sec | Speed 4.
Transfer dough onto a lightly floured mat or work surface and roll out dough to a 5 mm thickness, wrap with a plastic wrapper and refrigerate for 30 minutes.
Preheat the oven to 170°C.
Cut the dough into pieces using a cookie cutter. Place them onto prepared baking tray about 1 inch apart from each other, brush each cookies with egg wash and sprinkle with some white sesame seeds and bake for 18-20 minutes (170°C), or until biscuits are light golden brown. Let them cool on the baking sheet for 5 minutes. Transfer onto a wire rack and allow to cool completely before storing into a container.
Ingredients
Directions
Place the salted egg yolk into Thermomix® mixing bowl and chop, Turbo | 2 sec. Transfer into a bowl and set aside.
Add sugar into mixing bowl and grind for 10sec | speed 10.
Add butter, and mix for 40 sec | Speed 3.
Add flour, milk powder, salt, baking powder and reserved salted egg yolks and mix 45 sec | Speed 4. Scrape down sides of mixing bowl with spatula. Mix again for 10 sec | Speed 4.
Transfer dough onto a lightly floured mat or work surface and roll out dough to a 5 mm thickness, wrap with a plastic wrapper and refrigerate for 30 minutes.
Preheat the oven to 170°C.
Cut the dough into pieces using a cookie cutter. Place them onto prepared baking tray about 1 inch apart from each other, brush each cookies with egg wash and sprinkle with some white sesame seeds and bake for 18-20 minutes (170°C), or until biscuits are light golden brown. Let them cool on the baking sheet for 5 minutes. Transfer onto a wire rack and allow to cool completely before storing into a container.
