Yield
50 cookies
Prep Time
45 Min
Cook Time
30 min
Passive Time
30 min
Ingredients
Cookie Dough
| 3 | Salted egg yolks |
| 125g | Blue Key Superfine Superwhite Flour |
| 10g | Corn flour |
| 1/8 tsp | Baking powder |
| 85g | Unsalted butter, at room temperature |
| 40g | Caster sugar |
| ⅛ tsp | Star Brand Egg Yellow Colour |
Topping
| 2 | Salted egg yolks |
| 1 | Egg yolk, lightly beaten |
| 50g | Black sesame seeds |
Method
- Steam 5 salted egg yolks for approximately 15 minutes and mash them until crumbly. Set aside.
- Combine and sift Blue Key Superfine Superwhite Flour, cornflour and baking powder. Set aside.
- Beat butter and caster sugar until light and fluffy.
- Add the flour mixture into the butter mixture, then add in the mashed cooked salted egg yolks (3 salted egg yolks) and Star Brand Egg Yellow Colour. Mix well.
- Transfer dough to a bowl and cover with cling film. Allow it to chill in the fridge for a minimum 30 minutes.
- Preheat oven to 170°C and line baking tray with parchment paper.
- Place dough on a lightly floured surface and roll out into 5 mm thickness. Cut out shapes using desired cookie cutter and arrange on the prepared tray.
- Brush on beaten egg yolk and sprinkle on top with mashed cooked salted egg yolks (2 salted egg yolks) and black sesame seeds.
- Bake for 15 minutes or until golden brown.