Margaret Cookies

Overview

How to cook Margaret Cookies at home

Tags

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

Ingredients

Steps

1. 1 Melt butter at room temperature

   

2. 2 Add powdered sugar and salt and start to beat the butter paste (if you don’t have powdered sugar, use white sugar instead)

   

3. 3 Whip until fluffy, white and enlarged

   

4. 4 Sift the egg yolks and add them to the butter paste

   

5. 5 Stir thoroughly

   

6. 6 Sift in flour and cornstarch

   

7. 7 Stir evenly and knead into a ball

   

8. 8 The finished dough is slightly dry but not cracked or soft. Wrap it in plastic wrap and refrigerate it for an hour (first wrap a small dough and try it. If you can press out cracks directly, there is no need to refrigerate it)

   

9. 9 Take out 15 grams of dough, roll it into a small round, and place it on a baking sheet with tin foil (I found out after finishing that 15g is a bit big, I will change it to 10g next time)

   

10. 10 Press the small dough pieces one by one

    

11. 11 Put the cookies into the preheated oven at 150 degrees Celsius and heat up and down for 15-20 minutes (preheat the oven to 150 degrees Celsius for five minutes)

    

12. 12 The cookies you just took out are still slightly soft when you press them. When they cool down, they become crispy and melt in your mouth