Margaret Cookies

Overview

The recipe of margarita biscuits is different from that of other biscuits. Half of the cornstarch and cooked egg yolk are added to it, so beautiful cracks will appear. Only with such beautiful cracks can it be regarded as a real margarita biscuit. It is precisely because of the addition of starch and cooked egg yolk that it has a crispier texture and melts in your mouth.

Tags

• baking
• children
• old man
• cookies
• afternoon tea
• children's day
• butter
• corn starch
• egg yolk
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Add water to the pot and cook the eggs.

   

3. 3 Soften butter at room temperature, add powdered sugar and beat. (Beat until the volume is slightly enlarged, the color is slightly lighter, and it is puffy)

   

4. 4 Peel off the shell of the hard-boiled eggs and remove the yolks. Sieve the egg yolks into a small sieve into powder.

   

5. 5 Sift in the mixed flour and cornstarch.

   

6. 6 Knead the dough with your hands, wrap it in plastic wrap and refrigerate for 1 hour.

   

7. 7 Take out the refrigerated dough, roll into small balls, and place on a baking sheet.

   

8. 8 Press flat with your index finger. (When pressed flat, the biscuit will have natural cracks)

   

9. 9 Preheat the oven to 180 degrees in the middle for about 15 minutes to soften the butter and add powdered sugar to beat. (Beat until the volume is slightly enlarged, the color is slightly lighter, and it is puffy)