Margaret Cookies

Overview

In Sammy's opinion, margarita cookies are a typical European dessert. Its compact appearance, crispy texture and melt-in-the-mouth taste will impress everyone who tastes it. And the reason why Sammy likes it is not just because of the above. What Sammy values is its super cute and honest and simple appearance, which makes people feel pity at first glance, but after picking it up, they can't bear to put it in their mouth, for fear of destroying this simple and beautiful feeling. So usually after Sammy makes it, he will share it with everyone, or put it there to admire quietly and feel the quiet beauty alone~ The old saying goes that it is better to have fun alone than to have fun together. In order to allow more friends who love baking to share this joyful and peaceful mood with Sammy, today, Sammy will teach you how to make this super cute margarita biscuit. Of course, in the field of home baking, margarita is one of the most basic introductory dishes. Because it is easy to get started and has a low failure rate, it has now become one of the skills that novice baking friends must master~ Okay, without further ado, let’s get into today’s process of making margarita biscuits~ Weight: about 48 pieces

Tags

• baking
• butter
• cooked egg yolk
• corn starch
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 Weigh the above ingredients separately using an electronic kitchen scale. Then soften the butter (just use a hair dryer while stirring with a hand mixer).

   

2. 2 Add powdered sugar and salt to softened butter and beat until the volume is slightly expanded and the color becomes slightly lighter, as shown in the picture.

   

3. 3 Cook the eggs in advance, take out the egg yolks, sift into the whipped butter with a flour sieve, and stir evenly. (The egg yolks are sifted for a soft texture~)

   

4. 4 Mix the measured low-gluten flour and cornstarch, sift into the butter, and knead it into a dough with your hands

   

5. 5 The dough should be slightly dry but not falling apart. Wrap the prepared dough in plastic wrap and refrigerate for 1 hour.

   

6. 6 Take out the refrigerated dough, roll it into small balls with your hands and place them on a baking sheet lined with tin foil (Sammy prefers smaller ones, which look cuter and are more likely to have beautiful cracks when pressed)

   

7. 7 Use your thumb to gently flatten them one by one, and beautiful cracks will naturally appear.

   

8. 8 Preheat the oven to 170 degrees, put the baking sheet into the middle shelf of the oven (be careful as it will be hot to your hands), adjust the baking setting, and set the time for 15 minutes. Pay attention to watching at all times. When the edges of the biscuits are slightly browned, they are ready to be taken out of the oven~