If you have egg yolks left to clear, other than making curds or pastry cream, try making these easy egg yolk cookies. What’s more, you don’t need butter to make them! Yay to an one-bowl-mix cookie!
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I have 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 my 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 you do not need to beat up the butter, so it’s dairy-free, and making the dough is really easy!
>> MORE EASY COOKIE RECIPES:
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 roll and cut out the dough and baked them in the oven! So the cookies were just in time for both of their tea-break that day.
The texture of these cookies are not super crunchy, but are good enough for my kids. Suits young children too!
- 2 egg yolks
- 20 g oil
- A pinch of salt
- 40 g icing sugar
- 120 g cake or plain flour
Place egg yolks into a medium mixing bowl. Add in oil and whisk well.
Add in icing sugar and salt. Whisk well.
Sift in cake or plain flour in 2 batches. Mix in a cutting motion using spatula.
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.
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.
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.
Once baked, cool completely on wire rack before storing in airtight container.
If you do not want your child to take too much sugar, you can reduce sugar to about 30g-35g. If you do not have cake flour, you can definitely use plain flour, the texture of the cookie won't be as fine, however, would be still quite yummy!
For these cookies, you can also add in 1/2 tsp of vanilla extract if you’d like. The dough also freezes well, so you can keep a batch (or half) of these in your freezer, to make quick tea break for the young ones on busy days!