Recipes - Malaysian & Singaporean

Salted Egg Cookies


Salted egg infused snacks has been the latest in-thing in Singapore and Malaysia recently, with many brands flying off the shelves. Sweet, buttery, a little salty and crumbly, try your hand at making your very own Salted Egg Cookies with this tried and tested recipe!
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Malaysian & Singaporean









Ingredients:

Ingredients A

85g unsalted butter (room temperature)
40g caster sugar
1/8 tsp salt

Ingredients B

125g plain flour
10g cornflour
1/8 tsp baking powder
2 cooked salted egg yolks (mashed)

For the finishing touch

1 egg yolk (lightly beaten, for egg wash)
Black sesame seeds to sprinkle

Tools

Electric mixer (optional)
Rolling pin
Cookie cutter




Steps:
  1. Combine Ingredients A in a mixing bowl and mix well. Alternatively, use an electric mixer to beat mixture for a couple of minutes, until fully combined and fluffy. Be careful not to over beat.
  2. Add Ingredients B into a bowl, then, use a spoon to push and sift mixture through a medium coarse sieve.
  3. Now, combine A and B until the flour mixture is totally absorbed into the butter mixture. Cover mixing bowl with cling wrap and leave to rest in the refrigerator for 30 mins.
  4. Preheat oven to 170°C and line baking trays with baking paper.
  5. Lightly dust surface with flour. Take a handful of the dough, and roll into 3-4mm thickness and use a cookie cutter to cut into individual cookies.
  6. Arrange cookies on the baking tray and brush with egg yolk. Sprinkle with sesame seeds and bake for 15 mins, or until golden brown in the oven preheated to 170°C.
  7. Transfer cookies to a wire rack to cool completely before storing in an airtight container.

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Salted Egg Cookies

Salted Egg Cookies

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Salted egg infused snacks has been the latest in-thing in Singapore and Malaysia recently, with many brands flying off the shelves. Sweet, buttery, a little salty and crumbly, try your hand at making your very own Salted Egg Cookies with this tried and tested recipe!

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: 30mins - 60mins
Marination/Stand time : < 1 hour
Course: Snack
Cook Method: Bake
Cuisine: Malaysian & Singaporean
Ingredients

Ingredients A

85g unsalted butter (room temperature)
40g caster sugar
1/8 tsp salt

Ingredients B

125g plain flour
10g cornflour
1/8 tsp baking powder
2 cooked salted egg yolks (mashed)

For the finishing touch

1 egg yolk (lightly beaten, for egg wash)
Black sesame seeds to sprinkle

Tools

Electric mixer (optional)
Rolling pin
Cookie cutter

Instructions
  1. Combine Ingredients A in a mixing bowl and mix well. Alternatively, use an electric mixer to beat mixture for a couple of minutes, until fully combined and fluffy. Be careful not to over beat.
  2. Add Ingredients B into a bowl, then, use a spoon to push and sift mixture through a medium coarse sieve.
  3. Now, combine A and B until the flour mixture is totally absorbed into the butter mixture. Cover mixing bowl with cling wrap and leave to rest in the refrigerator for 30 mins.
  4. Preheat oven to 170°C and line baking trays with baking paper.
  5. Lightly dust surface with flour. Take a handful of the dough, and roll into 3-4mm thickness and use a cookie cutter to cut into individual cookies.
  6. Arrange cookies on the baking tray and brush with egg yolk. Sprinkle with sesame seeds and bake for 15 mins, or until golden brown in the oven preheated to 170°C.
  7. Transfer cookies to a wire rack to cool completely before storing in an airtight container.

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