Improved version of margarita cookies

Overview

Margherita biscuits are the first biscuits I made after buying an oven. I like them very much, and the children at home also like them. They say they are much more delicious than those outside. October is the chestnut harvest season. Every time I see good chestnuts in the fruit store, I can’t help but buy some. If I can’t finish them, I steam them, peel them, grind them into chestnut powder, and freeze them in the refrigerator. I will use them one day! This time I made margarita cookies, so I wanted to put a little in to see the effect. Sure enough, I was not disappointed! Hee hee

Tags

• baking
• cookies
• butter
• chestnut powder
• cooked egg yolk
• corn starch
• low gluten flour
• fine salt
• powdered sugar

Ingredients

Steps

1. 1 Boil the eggs and peel off the yolks

2. 2 Weigh corn starch and cake flour and sift

3. 3 Sieve the eggs and press them with your fingers until the egg yolks become fine powder

4. 4 Soften butter in water and add to flour

5. 5 Sieve the chestnut powder as well, mix the flour, cornstarch, chestnut powder, sugar powder, salt and butter evenly, knead it into a dough and refrigerate it for 1 hour

6. 6 After refrigeration, roll the dough into small balls, about the size of quail eggs, and each ball should be evenly sized

7. 7 Press the ball with the pad of your thumb, don’t use too much force

8. 8 Preheat the oven to 170 degrees and bake for 15 minutes. The edges will be slightly brown

9. 9 The baked biscuits are very crispy and have the fragrance of chestnuts. I can’t stop taking one bite