Thai · Dessert
Thai Egg Yolk Cookies
A Thai bakery classic, these small butter cookies owe their shatteringly crisp edges and deep golden sheen to a double hit of egg yolk — one worked straight into the dough for richness, the other brushed on top as a glaze that bakes to a lacquered, almost caramelised finish. Simple, eggy, and intensely buttery.
$0
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
202Calories
3.6gProtein
12.3gFat
19gCarbs
7.3gSugar
0.4gFiber
174mgSodium
154mgChol
6.8gSat Fat
33mgPotassium
21mgCalcium
1mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Thai Iced Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment.
2
Cream the softened butter and sugar together until pale and fluffy, about 2 minutes with a stand mixer or hand whisk.
3
Beat in the 16g raw egg yolk and vanilla extract until fully incorporated and smooth.
4
Sift the flour and salt into the butter mixture and fold gently just until a soft, slightly sticky dough forms — do not overmix.
5
Divide the dough into 4 equal portions (about 23g each) and roll into balls, then flatten slightly into rounds on the lined tray, spacing well apart.
6
Brush the tops generously with the beaten egg yolk glaze, then use a fork or skewer to score a light crosshatch pattern on each.
7
Bake for 14-16 minutes until the edges are set and the tops are deep golden amber.
8
Cool on the tray for 3 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 22g22g Butter, softened
- 14g14g Sugar White, fine
- 16g16g Egg Yolk, raw, mixed into dough
- 8g8g Egg Yolk, beaten, for glazing, 1
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
