Salted Egg Yolk Biscuits

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Community Member

“This beautifully crisp, flaky biscuit with a wonderfully crunchy interior was an experimental attempt, an oriental twist to a flaky biscuit with the exterior of a traditional English shortbread. The result was an easy, family-friendly crowd-pleaser that was devoured within minutes. I hope you enjoy this dish as well!”


Easy 👌


salted egg yolk
20 extra-virgin olive oil
2 g salt
55 g flour
25 g eggs
15 g extra-virgin olive oil
25 g water
10 g sugar
105 g low-gluten flour
15 g milk powder


  • whisk
  • knife
  • Rolling pin
  • Fork
  • Step 1/8

    • 25 g eggs
    • 15 g extra-virgin olive oil
    • 10 g sugar
    • whisk

    Mix the egg, sugar and oil in a big bowl.

  • Step 2/8

    • 25 g water
    • 105 g low-gluten flour
    • 15 g milk powder

    Add the milk powder and flour to the mixture, combining until a dough forms. Let rest for 30 minutes.

  • Step 3/8

    • salted egg yolk
    • knife

    Bake the salted egg yolks in a small pan at 180 degrees Celsius for about 10 minutes. Cut and crush into small, powdery pieces.

  • Step 4/8

    • 20 extra-virgin olive oil
    • 2 g salt
    • 55 g flour

    Add oil, salt and low-gluten flour to the crushed egg yolk powder, combine and form a ball.

  • Step 5/8

    • Rolling pin

    Roll out the dough from step 2, and place the egg yolk ball in the center. Wrap the ball with the dough and pinch the seams.

  • Step 6/8

    • Rolling pin

    Roll the dough out into a flat and rectangular shape, then fold and roll out into the same shape again. Repeat three times.

  • Step 7/8

    • Fork

    Cut the rectangular dough into 3*10cm pieces, and use a fork to make a row of indentations every 2cm

  • Step 8/8

    • egg

    Set oven to 170 degrees Celsius and bake for about 5 minutes, apply a coat of egg wash, then bake for another 20 minutes.