Margaret Cookies

Overview

How to cook Margaret Cookies at home

Tags

• baking
• children
• breakfast
• afternoon tea
• butter
• cooked egg yolk
• corn starch
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 100g low-gluten flour, 100g cornstarch, 100g butter, 2 cooked egg yolks, 1g salt, 60g powdered sugar

   

2. 2 After the butter is softened, add powdered sugar and salt, and beat with a whisk until the volume is slightly expanded, the color becomes slightly lighter, and it becomes puffy

   

3. 3 Place the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become a fine powder. Pour and mix evenly.

   

4. 4 Sift the low-gluten flour and cornstarch into the whipped butter and knead it into a dough with your hands.

   

5. 5 The kneaded dough should be slightly dry, not too moist, and will not spread due to dryness. Wrap the dough in plastic wrap and refrigerate for 1 hour.

   

6. 6 Take out the refrigerated dough, take a small piece (10g) and roll it into a small ball. (If you like chocolate, add chopped chocolate) Place the small balls on the baking sheet and flatten them with your thumbs. When pressed flat, the biscuits will have natural cracks.

   

7. 7 Make all the cookies in turn and put them in the upper middle layer of the oven at 170 degrees for 15-20 minutes until the edges are slightly browned.

   

8. 8 It tastes better when eaten cool!

   

9. 9 Finished product