Salted Egg Yolk Cookie

Image credit: Spoonful Passion

Prep Time 25

Total Time 45

Steam the salted egg yolks for 10 minutes. Mash them into fine crumbs while still warm. Set aside.
Using a hand mixer, beat LURPAK UNSALTED BUTTER and sugar together until creamy and a little bit light and fluffy.
Sieve in flour, corn starch, and salt. Add the salted egg. Switch to a silicone spatula and mix it until it becomes a homogeneous dough. If the dough feels sticky on your finger, wrap and refrigerate for 30 minutes until it is easier to handle. If not, continue to shaping.
Place the dough in between 2 sheets of parchment paper. Roll into a thickness of 1/4-inch(0.5cm).
Remove the upper sheet of paper. Cut-out as many pieces with a cookie-cutter. Transfer them onto a tray lined with parchment paper. Gather the leftover dough and repeat the rolling process. If using a 1�'(3cm) flower cookie cutter, you shouldbe able to get at least 45 pieces.
To make the egg wash, whisk the egg yolk and water together. brush it over the top of each cookie dough. Finally, top each with sesame seeds.
Bake in a preheated oven at 170�C for 18-20 minutes or until golden brown. Let cool on a wire rack.