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Egg Yolk Cookies 蛋黄小饼干

Egg Yolk Cookies with cute cookie cutter


I had been looking for recipes to use up egg yolks, especially when I have cake orders, since I use a lot of egg whites to make Swiss Meringue Buttercream.

So after googling, I was quite happy to have found some egg yolk cookies and loaf bread recipes.

First up, these egg yolk cookies are really easy to make, and my kids love them! For busy mums, you'd be happy to know that these cookies do not need to beat up butter, which is really easy to make!

若想阅读中文版本,请在网页的右边 "Google Translate" 点击选择 中文简体 (Chinese Simplified)或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的,所以如果有疑问都可以问哦!
 
I made a batch of the cookie dough while the toddler #2 was taking a nap, and then placed the dough in the fridge, well wrapped in cling wrap.

After she woke, I managed to cut out the cookies and baked them in the oven! So the cookies were just in time for both of their tea-break that day.



Yield: Makes about 20-30 Pcs, depends on cutter

Egg Yolk Cookies

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

INGREDIENTS:


  • 2 egg yolks
  • 20g oil
  • A pinch of salt
  • 40g icing sugar
  • 120g cake or plain flour

INSTRUCTIONS:


  1. Place egg yolks into a medium mixing bowl. Add in oil and whisk well.
  2. Add in icing sugar and salt. Whisk well.
  3. Sift in cake or plain flour in 2 batches. Mix in a cutting motion using spatula.
  4. You will see cookie dough crumbles. Using your hands, press together the crumbles and mold into a dough. If dough is too dry to mold into 1 dough, sprinkle in a little milk, by 1/2 tsp.
  5. You can then roll out the dough in between baking paper t0 0.4-0.5cm thickness, or keep in fridge for later, or freeze it.
  6. Preheat oven to 160C. After cutting out the dough in shapes, place onto lined baking tray. Bake for about 12-16 mins, depending on dough size.
  7. Once baked, cool completely on wire rack before storing in airtight container.


    Note: You can reduce sugar to about 30-35g. If you do not have cake flour, you can use plain flour, the texture of the cookie won't be as fine, however, would be still quite yummy!
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