【Cranberry Margarita】

Overview

By the way, it has been a while since I started baking, but I have never made the margarita biscuits that novices usually try to make. Thinking about the reason, maybe it is just because of the cooked egg yolk. . . Yesterday at noon at home, I boiled two eggs for lunch. No, the cooked egg yolk was already there, so I peeled one out and kept it. I planned to make these little margarita cookies. Ingredients: 40g low-gluten flour, 40g cornstarch, 40g butter, 1 cooked egg yolk, 25g fine sugar, 0.5g salt, 15g wine-soaked cranberries

Tags

• baking
• children
• cookies
• afternoon tea
• children's day
• butter
• cooked egg yolk
• corn starch
• low gluten flour
• wine-soaked cranberries
• fine sugar
• salt

Ingredients

Steps

1. 1 Melt butter into liquid state

   

2. 2 Add caster sugar

   

3. 3 Add salt

   

4. 4 Mix well

   

5. 5 Sift the cooked egg yolks and add to the butter

   

6. 6 Mix well

   

7. 7 Sift in the mixture of cake flour and cornstarch

   

8. 8 Knead evenly

   

9. 9 Wine-soaked cranberries, dried and chopped

   

10. 10 Add to dough

    

11. 11 Knead evenly; cover the kneaded dough with plastic wrap and place it in the refrigerator for about 1 hour

    

12. 12 Divide the dough into small portions of about 7g each, roll them into balls and place them on a baking sheet

    

13. 13 Use the pad of your thumb to press a dimple in the middle of the dough to allow it to crack naturally

    

14. 14 Place in the middle rack of the preheated oven and bake at 170 degrees for about 25 minutes

    

15. 15 Leave to cool and then store in a sealed container