Crispy Margherita Cookies

Overview

Although I have always had an oven at home, I really started baking in March of this year and it got out of hand. Every time I see cakes, breads, and biscuits, I always feel that the hard work is worth it. When friends come to my house to bake some afternoon tea for them and praise them, I feel that life is so happy. So baking is a process that makes people happy. I still remember the first time I baked cranberry cookies, they were burnt. My family always encouraged me and kept me going. Crispy biscuits are my mother’s favorite, so I have been researching them. I made a margarita a few days ago. My family thought it was pretty good, so I made it again

Tags

• baking
• butter
• cooked egg yolk
• corn starch
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 Soften 200g butter at room temperature, add 40g powdered sugar, 1g salt, and beat until the color becomes lighter.

   

2. 2 After the two eggs are cooked, remove the yolks and press them with a spoon to sift. The sifting will make the taste more delicate and make it easier to mix.

   

3. 3 Mix 200g of low-gluten flour and 200g of cornstarch and sift into the butter bowl just now.

   

4. 4 Mix well with a spatula, knead into a ball, place in a plastic bag and refrigerate for one hour

   

5. 5 Line a baking sheet with oiled cloth or paper, divide into small balls of about 15g each, roll them into balls and press them with your fingers to create natural cracks

   

6. 6 Place in oven. Heat at 160 degrees for about 15 minutes. It will taste better when it cools down