Mommy Yum

(Yield 80 cookies) 250g plain flour 20g cornflour 1/4 teaspoon baking powder 1/8 teaspoon bicarbonate of soda 1 tablespoon milk powder 6 salted egg yolks 170g butter, at room temperature 1/2 teaspoon salt 80g caster sugar 1 egg yolk, beaten lightly with 1tbsp of milk and sieved for egg wash Black and white sesame seeds for topping Method: 1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside. 2. Steam salted egg yolks for about 7 minutes. Cool, mash with a fork and set aside. 3. Place butter, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved. 4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing) 5. Line baking paper on the baking pans. Preheat oven to 170 degrees 6. Roll out dough to 5mm th