Italian Hard Boiled Egg Yolk Cookies

Italian Hard Boiled Egg Yolk Cookie has a romantic love story behind. An Italian pastry chef fell in love with Miss Marguerite. When he was making the cookies, he would silently recite her name and press his thumb on the cookies. This love handprint cookie is made of simple ingredients, and the aroma of the egg yolk is the soul of it. It is so crispy that you can’t stop after a bite! Thanks Adviser Ms Michelle Tsang for her recipe.

Ingredients (for 36 pieces)

Cake Flour ​100g
Cornflour​ 100g
Soft Butter​ 100g
Icing Sugar​ 50g
Hard-boiled Egg Yolk x 2
Salt​ 1g


  1. Hard-boil 2 eggs using Egg Mode. Remove the yolks and set aside.
  2. Preheat oven to 150°C and line a baking tray with parchment paper.
  3. Sieve the cake flour and cornflour, set aside.
  4. Mix the butter, icing sugar, and salt for 30s/-/3.5. Scrape down sides with spatula, then mix again with 30s/-/3.5.
  5. With a fine mesh strainer, mesh over the butter mixture, mesh the yolks, creating a fine dusting, then combine using 30s/-/3.5
  6. Add the sieved cornflour and cake flour, mix 20s/-/3; scrape down sides of the mixing bowl, and mix again 10s/-/3 until dough appears crumbly.
  7. Transfer the dough to a baking mat and gently knead it into a dough ball without overworking it. Wrap and chill for one hour.
  8. Divide the dough into 10g balls and press down the centre with your thumb until natural cracks appear on the edge.
  9. Bake 20 mins at 150°C.

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