Margaret Cookies

Weigh 100 grams of butter and let it melt at room temperature

50g powdered sugar

Take two steamed eggs, take the egg yolks, press them in a flour sieve with a spoon, and filter the egg yolks into fine powder

Mix and sift 80 grams of ordinary flour and 120 grams of starch. The original recipe contains 100 grams each of low-gluten flour and starch. I don’t have low-gluten flour at home, so I changed the recipe

Soften butter at room temperature and stir in powdered sugar until smooth

Add the egg yolk powder to the butter and continue to stir evenly

Sift in the flour-starch mixture and knead into a dough. The dough is a little dry, so don’t knead it too much to avoid gluten that will affect the taste

After the dough is mixed, refrigerate it for an hour, take it out and divide it into small pieces of 7 or 8 grams, roll it into balls and set aside

After all the dough is done, press it into a cake shape with your fingers

Preheat the oven to 175 degrees for 5 minutes, then place the dough in the oven and bake for 25 minutes. The biscuits are done when they are golden brown on the edges. It is best to keep an eye on the last five minutes. Each oven has different temperaments to avoid burning them

Freshly baked, haha, the aroma fills the room. Let cool for a while before eating, crispy and delicious

I put a beautiful bottle for the biscuits, and I instantly became taller

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