Salted Egg Yolk Cookies

 This recipe is adapted from Guai Shu Shu by Kenneth Goh
In the original recipe, Potato Starch is called for but I replaced it with Tapioca Starch as I had none  during my first try. At second try, I used Potato Starch. It DOES make a difference. Potato starch gives a sandy texture to the cookies, just like Salted Egg Yolks do. Tapioca Starch on the other hand gives the cookie a smooth texture. Personally I like Tapioca Starch. Try both & decide for yourself.

Ingredients 

1. 2 Salted Egg Yolks (Cooked. You may steam the egg yolks without the shell) 
2. 60g Salted Butter
3. 70g Plain Flour
4. 30g Milk Powder
5. 30g Potato Starch / Tapioca Starch
6. 30g Icing Sugar 
7. 1 (Chicken) Egg Yolk + 1 tsp of Condensed Milk for Egg Wash
8. Sesame Seeds (Black or White) as Sprinkles 

Method

1. Preheat oven to 150°c 
2. Cream butter, sugar & salted egg yolks till light & fluffy.
3. Briefly mix together plain flour, milk powder & starch. 
4. Sift flour mixture into butter mixture.
5. Mix to form a dough.
6. Roll out dough into 6mm thickness & shape.
7. Brush top with egg wash & sprinkle with sesame seeds.
8. Bake for 13 - 15 minutes, or until cookies turn golden yellow. 
9. Remove cookies from oven & let cool completely on wired rack, then store. 

*At first attempt, I baked the cookies using fan mode & resulted a rough texture & ugly top. 

*At second attempt, I baked without a fan mode & resulted a smooth texture & top but in pale colour. 

*At third attempt, I baked without a fan mode for 13minutes, then fan mode for 2-3 minutes. It resulted a smooth texture with nice colour. 

*Different ovens may vary. Do get to know your oven :).