Margaret Cookies
Overview
There are many recipes for each type of biscuit, and there is almost only one recipe for margarita, but it is the most classic recipe. This biscuit is simple to make, has a very low failure rate, and tastes very good. As soon as it came out of the oven, I smelled the rich milk aroma and couldn't wait to take a bite. It was so crispy that I had no friends!
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Ingredients
Steps
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After softening 100 grams of butter, add 30 grams of powdered sugar and 1 gram of salt
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Use an electric mixer to beat the egg until it becomes light in color and fluffy
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After boiling 2 raw eggs for 10 minutes, turn off the heat and remove the egg yolks. Place the egg yolk on the sieve and press it with a spoon to make the yolk pass through the sieve and become yolk powder. Put in the whipped butter
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Sift 100 grams of low-gluten flour and 100 grams of cornstarch into the whipped butter,
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Knead the dough with your hands. Wrap the dough in plastic wrap and refrigerate it for 1 hour. This is to press out the natural cracks
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Take out the refrigerated dough, divide it into even pieces, and roll it into small balls. Place the balls on the baking sheet and press the middle part with your thumb. Natural cracks will appear on the biscuits.
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Set the oven to 170 degrees, heat the upper and lower tubes, and bake the biscuits in the oven for about 20 minutes. Just lightly brown the edges. If the quantity is small, the baking time must be reduced, otherwise it will burn.
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After baking, cool it out of the oven and put it into an airtight jar, no need to put it in the refrigerator. Eat as soon as possible.
