Steam 5 salted egg yolks for 10 minutes over high heat.

Mash the salted egg yolks with a fork and set aside to let it cool completely.

Chop 1 bunch fresh laksa leaves finely.

Remove 100 g unsalted butter from fridge and leave at room temperature until softened. When pressed, the butter makes a dent easily.

Add 40 g stevia sweetener and softened butter to a mixing bowl. Use a whisk to manual mix them together.

Note: This is to avoid the sweetener 'splashing' around when you start whisking in high speed.

Mix the stevia sweetener and butter mixture with an electric whisk on high speed (or you can use a food mixer) until pale and fluffy.

The mixture will turn from yellow to almost white.

Add the steamed salted egg yolks, chopped laksa leaves, 1 large egg yolk, 0.5 tbsp whipping cream to the egg mixture.

Whisk well on medium speed until well incorporated.

Sift in 100 g cake flour, 25 g corn starch, 8 g milk powder.

Fold in the dry ingredients manually using a spatula till no traces of flour can be seen. Be sure not to over mix.

Note: yields about 320g cookie dough.

Roll out into 5mm thick onto a cling wrap. Cover with cling wrap. Chill in fridge for 30 min.

Note: The cookie dough is very soft but not smooth enough to use a piping bag.

Cut into rectangular shapes.

Note: Coat the cutting knife with some cake or plain flour to prevent the cookie dough from sticking.

Transfer the cookies onto a non-stick baking tray, leaving an-inch gap in between each cookie.

Cover the cookie dough with a cling wrap, and chill in the fridge for 30 min while pre heating the oven.

Bake the cookies at 175C / 347F (oven has top and bottom heat with fan) for 9-10 min until the edges are nicely golden brown.

Cool the cookies completely on a cooling rack.

Best enjoyed after a day, to let the flavours develop.

Salted Egg Yolk Butter Cookies with Laksa Leaves

Salted Egg Yolk Butter Cookies with Laksa Leaves (Refined sugar-free)