Salted Egg Yolk Cookies with Curry Leaves
Serves: 150
  • 250g plain flour
  • 20g cornflour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon bicarbonate of soda
  • 3 salted egg yolks
  • 170g salted butter, at room temperature
  • 80g caster sugar
  • 10g curry leaves, finely chopped
  • 1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
  • 5g each of black and white sesame seeds for topping
  1. Sift flour, cornflour, baking powder, and bicarbonate of soda. Add in chopped curry leaves, set aside.
  2. Crack egg and separate egg yolk and whites. Place yolk in a steel plate or bowl. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
  3. Place butter and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved and it is creamy.
  4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (Try not to start with very soft butter to mix, it will be more pliable to use)
  5. Line baking paper on the baking pans. Preheat oven to 175 C.
  6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
  7. Bake for 15-20 minutes or until golden brown. Remove and cool completely before storing in airtight containers.
Recipe by Swee San's Kitchen at

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