Margaret Cookies

Prepare materials, sift and mix corn starch and low-gluten flour.

Place the cooked egg yolk on the sieve and press it with your fingers to turn the egg yolk into fine powder.

After the butter is softened, add powdered sugar and salt.

Beat with a whisk until the volume is slightly enlarged, the color becomes slightly lighter, and becomes puffy.

Pour in the sifted egg yolk and mix evenly.

Sift the two mixed flours into the whipped butter and knead it into a dough with your hands.

Put the kneaded dough into a plastic bag and put it in the refrigerator for one hour. It is refrigerated.

Take out the refrigerated dough, divide it into several small portions, each portion is about 10g, roll into balls, and place them neatly with enough distance between them.

Press the rolled ball with your thumb. Don't use too much force. Just flatten half of the ball.

Preheat the oven in advance, bake in the middle rack of the oven at 170 degrees for 15 to 20 minutes, until the edges are slightly brown.

The baked biscuits should be cooled before they become crispy

Finished product picture.

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