Thursday, February 23, 2017


adapted from :

Ingredients :

85  gm  unsalted butter, softened at room temperature
40  gm  caster sugar
1/8  tsp  salt
125  gm  all-purpose flour
10  gm  cornflour
1/8  tsp  baking powder
2  cooked  salted egg yolks, briefly mashed (about 35 gm)
1  egg yolk, lightly beaten to glaze
Black sesame seeds to sprinkle

Methods :

1.  Using a wooden spoon or an electric mixer, beat butter, sugar and salt for about 1-2 minutes or until combined and fluffy.  Do not over beat. 

2.  Place flour, cornflour, baking powder and salted egg yolks in a medium coarse sieve and use a spoon to sift and press the flour-salted-yolk mixture into the butter mixture.  Then, use a spoon or spatula to mix until the flour mixture is totally absorbed into the butter mixture.  Gather the crumbs to form a soft pliable dough.  Wrap dough in cling film and allow it to rest in the fridge for at least 30 minutes.

3.  Meanwhile, line baking trays with baking paper and preheat oven to 170'C.

4.  Place dough on a lightly floured surface to roll into 3mm thickness and cut them into shapes using your desired cookie cutter.

 5.  Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake for 15 minutes or until golden brown.  Allow the cookies to cool slightly on the baking trays for 10-15 minutes.  Transfer them onto a wire rack and allow them to cool completely.

6.  Store in an airtight container at room temperature for up to 3 weeks.

(yields :  54 pcs)

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