Salted Egg Yolks Curry Leaves Cookies
- 85 gram (6 tablespoon) unsalted butter, room temperature
- 40 gram (3 tablespoon) sugar
- 110 gram (about 1 cup - 1 tablespoon) all-purpose flour
- 15 gram (1 tablespoon) milk powder
- 10 gram (1 tablespoon) cornstarch
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 2 steamed salted egg yolk (from duck egg), mashed (*)
- 25 fresh curry leaves, chop into tiny pieces
- 1 egg yolk, for egg wash
- black sesame seeds, for garnish (optional)
- Cream butter and sugar until pale and fluffy.
- Sieve in all-purpose flour, milk powder, cornstarch, baking powder, and salt. Mix well with a spatula.
- Add mashed steamed salted egg yolks and finely chopped curry leaves, mix well with a spatula.
- Gather the crumbly mix to form a soft pliable dough. I usually just use my hand. Then wrap the dough with a saran wrap and rest in the fridge for at least 30 minutes.
- Preheat the oven to 180 Celsius (350 Fahrenheit) and line baking sheets with parchment papers.
- Roll the chilled dough on a well-floured work surface into a 3 mm (1⁄8”) thick. Then use a cookie cutter to shape the cookies.
- Arrange the cookies on the prepared baking sheets, making sure there is about 1” of space around the cookies.
- Brush the top of the cookies with egg yolk and garnish with black sesame seeds.
- Bake the cookies until golden brown. This should take about 15 minutes.
- Cool the cookies on a wire rack until completely cooled, then transfered to an air-tight container to store. The cookies should stay fresh at room temperature for up to 3 weeks.
- (*) I bought and used steamed salted egg yolks. If you start from raw salted duck eggs, crack the eggs, and steam the egg yolks for 10 minutes, then mashed.
Another great recipe by https://dailycookingquest.com.