This Salted Egg Yolk Butter Cookies is made of potato starch which gives it a melt-in-mouth texture, some plain flour is added to give it a slightly firm texture so that it won’t break easily.
Steam egg yolks for 10 minutes. Mash with fork, set aside to cool.
Combine softened butter and icing sugar, beat over medium speed for 1 minute until light and fluffy.
Add in mashed salted egg yolk, mix well.
Sift together potato starch, plain flour and milk powder, then sift again into butter mixture, mix until well combined.
Fill some dough into piping gun (with closed star shape tip). (Reminder: Cover the remaining dough to prevent it from drying.)
Pipe dough onto baking tray lined with parchment paper.
Set aside the piped dough for about 2 hours until hardened before baking (this will help the cookies to maintain the shape when baked).
After 2 hours, bake in preheated oven at 150°C/300°F for 23-24 minutes, until light golden brown (turn the tray after baking for 12 minutes). Set aside to cool completely after removing from oven. Store the butter cookies in an airtight container when completely cooled.
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Notes
This recipe yields 60 pieces of cookies.The nutritional value for reference is for 1 piece of cookie.