Margaret Cookies
Overview
When I first started baking, I heard that this cookie was the easiest, so I started experimenting with the simple ones. Fortunately, the result was very successful. I feel like it's too fragrant and I get tired of it easily, but my daughter can't stop eating it every time.
Tags
Ingredients
Steps
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After the butter is softened at room temperature, add powdered sugar and salt, and beat with a whisk until the volume slightly expands, the color becomes slightly lighter, and becomes fluffy (I use a manual whisk)
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Place the cooked egg yolk on the sieve and press it with your fingers to make the egg yolk pass through the sieve. Add the butter into fine powder and stir. Special reminder: Those with trypophobia must not look at the bottom of the screen, as it will make you feel bad. I just glanced at it accidentally, and I really couldn’t relax for a long time
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Mix the flour and cornstarch, sift into the butter with egg yolk, and knead into a dough
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To be honest, I couldn't knead it into a ball. It cracked as soon as I kneaded it. Anyway, I kneaded it a few times and kneaded it evenly. The dough looked a little loose. Some people put it in the refrigerator after kneading it. I don’t know why they do this. I have also tried refrigeration. The refrigerated dough is very hard. After baking, I didn’t notice any difference from the unrefrigerated dough, so I omitted the refrigeration step
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Take out the dough, divide it evenly into small pieces, roll it into small balls, put it on the baking sheet, press it gently with your thumb, the biscuits will have natural cracks, which are very beautiful. Mine is about 10 grams per small ball
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Preheat the oven, set the middle layer to 170 degrees for about 15 minutes
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product pictures
