Ballokume

Cream the softened butter and sugar together in a large bowl using a wooden spoon or electric mixer for 4-5 minutes until the mixture is very pale, fluffy, and nearly doubled in volume. Proper creaming is essential for the cookie's signature crumbly texture.

Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and mix until incorporated. The mixture should be smooth and glossy.

In a separate bowl, whisk together the cornflour, all-purpose flour, and salt. Gradually fold the dry ingredients into the butter mixture, stirring gently until a soft, slightly sticky dough forms. Do not overmix.

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Pinch off walnut-sized pieces of dough and roll them into smooth balls between your palms.

Place the balls on the prepared baking sheet about 3cm apart (they will spread slightly). Gently press each ball with the tines of a fork to create a crosshatch pattern on the surface.

Bake for 12-15 minutes until the edges are lightly golden but the centers remain pale. The cookies will firm up as they cool, so resist the temptation to overbake them.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are extremely fragile when hot. Once cooled, they should be sandy, crumbly, and melt instantly on the tongue.