Margaret Cookies
Overview
This biscuit melts in your mouth and is simple to make. The ingredients and tools used are very common. It can be said that it is a very easy-to-make biscuit with a high success rate.
Tags
Ingredients
Steps
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Prepare ingredients. 5 cooked egg yolks, 200 grams of butter, 200 grams of low-gluten flour, 200 grams of corn starch, 130 grams of powdered sugar, and 2 grams of salt. (First of all, it must be cooked egg yolk. Secondly, the butter must be cut into small pieces in advance and placed at room temperature to soften completely.)
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Place the egg yolks into the flour sieve and press firmly with a spoon to force the yolks through the sieve. (Sifting egg yolks is more laborious, so be sure to press a few times with a spoon.)
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Lift the flour sieve as shown in the picture. Scrape the egg yolks that pass through the sieve with a spoon.
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It looks like all the egg yolks have been sifted.
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Put the powdered sugar into the butter and beat it with an electric mixer until the butter becomes thicker and lighter in color.
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Pour the yolk eggs, low-gluten flour, and cornstarch into the butter and mix evenly.
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Knead into smooth dough as shown in the picture. Then put the dough into a plastic bag and place it in the refrigerator for 1 hour. (The refrigerated dough is relatively dry and hard, and you can easily press it to make cracks when making cookies. But if you don’t have enough time, you can also skip the refrigeration step.)
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Take out the refrigerated dough, roll it into small even balls and place it on a baking sheet lined with baking paper, as shown in the picture.
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Use your fingers to gently press the dough ball until the biscuit pattern cracks naturally, as shown in the picture.
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After the biscuits are done, place them in the preheated oven and bake at 180 degrees for 15 minutes.
