Margherita Cookies

Overview

When hearing Margaret for the first time, many people will be surprised why a small piece of cake has such a cute name. The full name of Margaret Cookies is Miss Margaret who lives in Stresa, Italy, and its English name is Italian Hard-boiled Egg Yolk Cookies. A long time ago, when a pastry chef was making cookies, he silently recited the name of his lover and pressed his fingerprints on the cookies. This is the origin of Miss Margherita’s cookies who live in Stresa, Italy. The recipe of margarita biscuits is different from that of other biscuits. Half of the cornstarch is added to it, so beautiful cracks will appear. Only with such beautiful cracks can it be considered a real margarita biscuit. It is precisely because of the addition of starch that it has a crispier texture and melts in your mouth. Margaret is an absolute novice-level biscuit. It does not require many tools or special materials. It has a simple and plain appearance, but the taste is crispy and delicious, somewhat similar to the texture of Wangzi steamed buns. This crispy, melt-in-the-mouth texture is due to the cornstarch added to the biscuit recipe. It is precisely because of the addition of cornstarch that when you press the dough with your thumb, beautiful cracks will bloom. Such beautiful cracks are considered real margarita cookies. It’s so wonderful to do it for him or her, it’s full of love! This one should be said to smell of love. O(∩_∩)O

Tags

• baking
• cookies
• butter
• cake flour
• corn starch
• ripe custard
• powdered sugar
• salt

Ingredients

Steps

1. 1 Steam three eggs and set aside the yolks. It must be cooked thoroughly!

   

2. 2 Butter softened

   

3. 3 Sieve egg yolks

   

4. 4 In the butter, add powdered sugar, salt, beat until the color becomes lighter

   

5. 5 Add the egg yolks in three batches, beating each time until fully mixed and then add the second time...

   

6. 6 Then add the sifted low flour. Don't turn on the egg beater first, stir it directly so that the flour will not fly around

   

7. 7 Beat evenly with a whisk and knead directly into a ball with your hands

   

8. 8 Cover with a protective film and refrigerate for a while (you can skip this step if you don’t have time)

   

9. 9 Take it out and shape it into balls (you can use a small spoon to scoop out a spoonful for each one, the size will be even and nice)

   

10. 10 By pressing your finger in the middle, you can let the child operate it, and parent-child interaction feels very loving! The biscuits made this way are also very meaningful.

    

11. 11 Preheat the oven to 160 degrees for 5 minutes, bake for about 20 minutes, and check the coloring at any time (the normal oven is 180 degrees, mine is higher)

    

12. 12 When cool, it becomes crispy and melts in your mouth.

    

13. 13 It can be stored in an airtight jar and given away in a beautiful bag.