Margaret Cookies
Overview
The full name of Margherita biscuits is Miss Marguerite who lived in Stresa, Italy. There is a beautiful love story hidden behind it. A long time ago, when a pastry chef was making biscuits, he silently read the name of his lover in his heart and pressed his fingerprints on the biscuits. 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. It is said that Margarita is an absolute novice-level biscuit. It does not use many tools and does not require special materials. It has a simple and plain appearance, but the taste is crispy and delicious. But I have been involved in baking for so long, but I haven’t done it yet. I have always kept it in my heart. Taking advantage of the good time on the weekend, I finally pulled the weeds. It turned out that the biscuits were really delicious, just like this beautiful love story...
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Ingredients
Steps
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Mix softened butter and powdered sugar together first, then beat with a whisk
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Beat until white
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The eggs are cooked, take two yolks
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Sieve egg yolks
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Add egg yolks to the whipped butter
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Sift in the salt, cake flour and cornstarch mixture
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Knead the dough, place it in a plastic bag and refrigerate it for 1 hour
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Take it out and roll it into small balls and place it on the baking sheet
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Press each small ball with your thumb and there will be natural cracks
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Preheat the oven, set the upper and lower heat to 160 degrees, middle rack, for about 15 minutes
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Baked cookies
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Beautiful natural cracks, very beautiful, aren’t they
