Lotus Seed and Salted Egg Yolk Cookie Sandwich
makes 15-20 cookie sandwiches
2 cups flour
4 tsps cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp dried milk powder
3/4 cup salted butter, room temp
1/3 cup white sugar
2-3 tbsps maple syrup
3 salted egg yolks, cooked* (how I made the salted eggs below)
black and white sesame seeds (optional)
sweetened lotus seed paste
- Place salted eggs in pot and cover with water and put on high heat. When it starts boiling, start the timer to let it boil for 4.5 minutes. Once time is up, take it off the heat and dunk in ice cold water.
- Sift flour, cornstarch, baking powder and soda and milk powder in a large bowl and set aside. Beat softened butter with sugar until light, stir in maple syrup. Stir dry mix to wet ingredients gently, until it comes together into one lump of dough. (if the dough doesn't come together, add a little bit of vegetable oil)
- Spoon out cooked egg yolks (some white is fine), and crumble coarsely with a fork. Fold into cookie dough. Make sure you have some chunks scattered throughout, because it is absolutely divine to taste the salted yolk here and there in the buttery cookie.
- I used mooncake molds to get the cool flower pattern on top. But if you don't have one, then roll out dough to 1/4" thick. Cut out to any shape you want. Place on lined baking trays and chill them for 30minutes.
- Preheat oven to 350F. Beat 1 egg to make the egg wash. Brush liberally on top of cookie cut outs. Sprinkle on black and white sesame seeds if desired.
- Bake for 18-22mins or until nicely golden on top. Let it cool at least 10 minutes on the tray before moving because they are pretty fragile out of the oven.
- You can definitely make your own lotus seed paste or buy a can of it in your local Chinese supermarket. Pipe some onto the cooled cookies and sandwich them.