Easy-to-make egg yolk cookies for busy mums! You don’t even need to beat butter. Simply mix, cut and bake.
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If your kids love to eat cookies, this recipe would be handy for you, instead of buying cookies from supermarkets!
These cookies are dairy-free as the recipe does not use butter. It’s also an one-bowl recipe, so it’s really great for mums, who are always busy!
>> MORE EASY COOKIE RECIPES:
How To Make The Dough
You simply need to add in ingredients one by one and mix them together in stages.
As this recipe does not use butter, you can use any type of oil. I used rice bran oil, and have also tried coconut oil. Coconut oil ones taste a little like kueh bangkit!
Once the cookie dough comes together, you can cut and bake straightaway, or you can keep the dough, wrapped in cling wrap, in the fridge to bake later. What I like about this dough is that it’s not really sticky, so it’s quite easy to cut out shapes using cookie cutter!
How Do The Cookies Taste Like?
These cookies are not super crunchy types. They have a little melty texture, which is somewhat like kueh bangkit.
My kids like them a lot!
Egg Yolk Cookies 蛋黄小饼干
- 2 egg yolks about 40g, room temp
- 20 g oil
- 1/4 tsp vanilla extract
- 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 vanilla extract. 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 1/4 tsp at a time.
- 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 13-16 mins, depending on dough size.
- Once baked, cool completely on wire rack before storing in airtight container.
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! Be sure to thaw in the fridge overnight before cutting them out 🙂