INGREDIENTS

 200g Plain Flour 

1 Egg Yolk (raw)

2 Egg Yolks (hard boiled)

60g Icing Sugar 

100g Butter (at room temperature)  

1 Tsp Vanilla Essence

Jam e.g. quince, marmalade, apricot... 

 

Gluten-Free Variation 

If using gluten free flour, use a whole raw egg instead of just the egg yolk. The egg white will give some flexibility to the dough, as gluten free flour tends to be more dry once cooked. 

Pro-Tip!

Cookies are always hard to resist fresh from the oven. However, leave to cool if you can, as they develop a cruchier (more delicious) texture as they cool!

 

METHOD

1. Firstly, prepare your hard boiled egg yolks. Remove the yolks from two hard boiled eggs - place in a strainer and push through using a metal spoon. The yolk should be shredded, with a flour-like texture. 

2. Pre-heat your oven to 180 degrees celsius. Add the ‘yolk flour’ to the plain flour, raw egg yolk, icing sugar, butter and vanilla essence. 

3. Mix the ingredients together with your hands to pull the dough together.  Wrap the dough in cling-film and leave to rest in the fridge for about 30 minutes. 

4. Sprinkle flour on a clean surface and take the dough out the fridge. Roll the mixture into small balls , flatten slightly with the palm of your hand and use your finger to make a small dip in the middle. Add a small dollop of jam into the dip. 

5. Transfer the cookies to a tray (it does not need to be lined or greased) and bake in the pre-heated oven for 12-15 minutes until they are golden. Leave to cool on a wire rack before eating.