Margaret Cookies
Overview
Making this biscuit is the easiest. I heated 2 shell eggs in the morning and my daughter ate the whites, leaving 2 cooked egg yolks (2 cooked egg yolks are required in the ingredients). After it was cooked and cooled, it was very crispy and delicious. I picked up my daughter from kindergarten in the afternoon and she ate a lot.
Tags
Ingredients
Steps
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Add butter to marshmallows, soften the butter with hot water, take it out, and beat it with an electric motor until it becomes thick. (It doesn’t matter if the butter turns into liquid oil all of a sudden, just take more time to whip it)
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Sift the low-gluten flour, cornstarch, and egg yolk, add it to the whipped butter bowl and mix well (I didn't sift the egg yolk, I just crushed it and put it in, so it doesn't affect the taste of the biscuit. I seem to have forgotten to take a photo of the beautiful shadow of the egg yolk^.^)
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Knead the dough, flatten it, put it into a plastic bag, and put it in the refrigerator for 1 hour (it’s a bit difficult to knead, so I put it directly into the bag and flatten it)
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Weigh each small piece of dough, 20 grams each (you can set the size yourself), knead it evenly, and press it in the middle with your thumb.
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Line the oven with tin foil, turn the heat up and down, set the middle layer at 170 degrees, and bake for 15 minutes
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After cooling, place into cookie boxes
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After cooling, place into cookie boxes
