Salted Egg Yolk Cracker

Preparation: 45 min
Cooking time: 35 min
Waiting time: 30 min
Portion: 30-40 crackers
Difficulty: 3/5


  1. Biscuit dough
    -All purpose flour: 200 gr
    -Granulated or powdered sugar: 30 gr
    -Unsalted butter: 30 gr – soften at room temperature
    -Water: 105 ml
  2. Butter dough
    -All purpose flour: 100 gr
    -Unsalted butter: 65 gr – soften at room temperature
    -Salted egg yolk: 6
    -Granulated sugar: 5 gr

-Granulated sugar or salt: 5-10 gr – for sprinkle


1. Biscuit dough

  • In a clean bowl, mix 200 gr all purpose flour with 30 gr granulated sugar
  • Add 30 gr soften butter with 105 ml water into mixing bowl and mix all ingredient together to combine to dough.
  • Knead the dough by hand for several minutes to elastic. Let it sit in 10 minutes.

2. Butter dough

  • Bring salted egg yolk to cook with a steamer or oven, then smash them to paste in a clean bowl.
  • Add soften butter into salted egg yolk bowl and whisk them together to creamy
  • Add 40 gr sugar in the mixing bowl and mix well.
  • Add gradually all purpose flour into mixing bowl and mix all ingredient together to combine
  • Transfer the dough to plastic wrap, wrap it up and refrigerate in 10-15 minutes to firm

3. Layering and Baking

  • Sprinkle a thin layer of dry flour on cutting rolling pin and surface
  • Flatten the dough to rectangle
  • Place cold salted egg butter on and wrap it up by the dough and seal edges closely.
  • Flatten the dough and fold it up
  • Turn the dough right angle and flatten it, the fold again.
  • Repeat the flatten-fold process for 5-6 times, then refrigerate in fridge in 20 minutes

This process should be done quickly to prevent the butter from melting and absorb to the dough.

  • Preheat oven at 170 Celsius degree
  • Sprinkle a thin layer of flour on surface, then flatten the dough (thickness around 0.3-0.5 cm)
  • Cut the flatten dough into smaller pieces and arrange on baking tray
  • Sprinkle granulated sugar on top (optional)
  • Bring the crackers to bake at 170 Celsius degree in 15 minutes
  • Remove baked crackers from oven and let it stand at least 5 minutes before transferring to rack

Please note that the crackers will break easily when it’s still hot so try not to touch or move them in first 5 minutes after baking

  • Let the crackers cool completely on rack and store in closed jar. Best serve within 3-5 days 


The pastry dough should be flatten as thin as possible (around 0.3-0.5cm) so that the cracker will be more crispy and crunchy.

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