The texture and fragrance of cornflake cookies made with crunchy cornflakes and salted egg yolks are unbeatable. To have a crunchy cornflake cookie, make sure the moister in the cookie is completely dried up, otherwise, it will have a soggy texture.
Salted egg yolk cookies have a fragrant salted egg yolk smell and the texture is just perfect. Don’t forget to check out our cookie recipe collection.
Related: How to prevent cookies from crumbling?
CHINESE VERSION: 咸蛋黄玉米片饼
Salted Egg Yolk Cornflake Cookies | MyKitchen101en
Yields: 48 pieces
Ingredients:
- 3 pcs salted egg yolks (rinse with water)
- 150 g cornflakes (I use Kellogg’s Cornflakes)
- 195 g plain flour
- 35 g cornstarch
- 30 g milk powder
- 100 g icing sugar
- 175 g cold butter (salted, diced)
Instructions:
1 Steam salted egg yolks over medium heat for 5 minutes, mash with fork, set aside to cool.
2 Put cornflakes into plastic bag, crush into smaller pieces with rolling pin.
3 Combine plain flour, cornstarch, milk powder and icing sugar, sieve through and mix well. Add in cold butter, rub butter into flour mixture. Add in salted egg yolks, mix well. Add in crushed cornflakes, mix well.
4 Take out 1 tablespoon of dough, press until firm and shape gently into a ball. Lightly flatten with palm.
5 Place the dough on lined baking tray.
6 Preheat oven to 160°C/320°F.
7 Bake in the preheated oven at 160°C/320°F for 25-30 minutes. When the baking is done, let the cookies cool in oven for 10 minutes before removing. Set aside to cool completely. (Reminder: Preheat oven to 160°C/320°F again before baking the 2nd batch.)
8 When completely cooled, transfer to airtight containers for storage.
Salted Egg Yolk Cornflake Cookies
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Ingredients
- 3 pcs salted egg yolks rinse with water
- 150 g cornflakes Kellogg’s Cornflakes
- 195 g plain flour
- 35 g cornstarch
- 30 g milk powder
- 100 g icing sugar
- 175 g cold butter salted, diced
Instructions
- Steam salted egg yolks over medium heat for 5 minutes, mash with fork, set aside to cool.
- Put cornflakes into plastic bag, crush into smaller pieces with rolling pin.
- Combine plain flour, cornstarch, milk powder and icing sugar, sieve through and mix well. Add in cold butter, rub butter into flour mixture. Add in salted egg yolks, mix well. Add in crushed cornflakes, mix well.
- Take out 1 tablespoon of dough, press until firm and shape gently into a ball. Lightly flatten with palm. Place the dough on lined baking tray.
- Preheat oven to 160°C/320°F.
- Bake in the preheated oven at 160°C/320°F for 25-30 minutes. When the baking is done, let the cookies cool in oven for 10 minutes before removing. Set aside to cool completely. (Reminder: Preheat oven to 160°C/320°F again before baking the 2nd batch.) When completely cooled, transfer to airtight containers for storage.
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I’ve tried it that day when you recommended this recipe and it’s really good!
Thank you for your recipe, can I substitute cornflakes with Nestum?
You may refer the other recipe: https://mykitchen101en.com/crunchy-nestum-cereal-cookies/