09 Apr Lemon Egg Yolk Biscuit
Have you ever wonder what to do with the spare egg yolk you have after doing a Pavlova, Meringue or Angel Cake. Well, This Lemon Egg Yolk Biscuit recipe is the answer for all your prayers; not only will you use all those spare egg yolks and finish the waste. These biscuits are so yummy that after you make them, you will think what other recipe will bring some pare egg yolk, hahaha.
The best thing about the Lemon Egg Yolk Biscuit is its texture, and they will be crispy outside from the sugar coat but so cakey and fluffy that you will love them. I’ve made this recipe several times for my family, and it will always be a hit and only last for a couple of days. We are guilty of being a sweet tooth family.
Frequently asked questions about the Lemon Egg Yolk Recipe:
- Can you make this recipe in advance? Yes, you can do it in advance, and if you are baking them during the week, you can let the dough rest in your fridge and scoop the dough to a baking tray and bake it as indicated.
- Can you freeze this recipe? Yes, you can freeze the Lemon Egg Yolk Biscuit recipe if you are not baking it that week (as mentioned above). You can freeze them for up to 3 months and scoop what you want to bake, and have freshly baked cookies anytime you want them.
- Do I need a stand mixer to do this recipe? Is it easier to do it in a stand mixer but you can do it by hand, but make sure to mix everything perfectly.
- Can I use unsalted butter for this recipe? Yes, you can, but add a pinch of salt to the mixture.
- Can I use eggs instead of egg yolks? I don’t recommend it because it will change all the texture. If you are looking for a cookie recipe with eggs, we have plenty of them under the category “Tea Time”
Some Products I use for this recipe*:
- Stand Mixer: https://amzn.to/3p9P0U9
- Baking trays: https://amzn.to/3mW4rfN
- Bowls: https://amzn.to/3FO6cUX
- Measuring cups and spoons: https://amzn.to/3lXo3B7
Lemon Egg Yolk Biscuit
Description
A one bowl baking recipe. I love to use this recipe when I have yolk leftovers for doing a pavlova or angel cake, and nothing is a waste n this house.
Ingredients
1 cup of butter
1 1/2 cups sugar
6 egg yolks
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 teaspoon lemon zest
sugar to roll cookies
Instructions
- Preheat oven a 180ºC. Grease some baking sheets or put parchment paper over the baking tray.
- Mix in a bowl cream the butter and sugar until fluffy. Add the egg yolks to the butter mixture. Blend well. Incorporate the lemon juice, vanilla and zest mixing well.
- Sift the dry ingredients (flour, baking soda and cream of tartar) over the mixture and blend well.
- Form balls of 1 tablespoon more or less. Roll them over sugar and put them on the baking tray. Slightly flatten them with your hand and bake them for 10-12 minutes or until golden.
Notes
You can substitute the lemon for lime or other citrus fruit.
*Paid link by an affiliate program. Some of the links reference what I use because there is no availability of the exact same product.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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