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Shortbread and Diamonds with Leftover Egg Yolks
Small shortbread cookies with a sandy texture and sparkling crown, ideal for using up extra egg yolks. Easy to make without a mixer, they keep for up to 10 days and pair perfectly with tea or coffee.
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Cost Breakdown
Critical Success Points
- • Mix butter, powdered sugar and vanilla until creamy texture
- • Incorporate tempered egg yolk
- • Form the cylinder and refrigerate for 2 hours
- • Fully coat with granulated sugar
- • Bake at 180°C for 15 minutes
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Raw egg yolk may contain bacteria; ensure it is well incorporated and cooked.
- • Use a sharp knife to avoid slips.
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