Margaret

By VicentaLakin

Margaret
Margaret's cookies are the first cookie I made after buying the oven, and I love them, and my family's kids like them, say they're better than the outside, and October is the season of the Chestnut harvest, and every time I go to a fruit shop to buy them, I can't finish them, they're fertilized, peeled, crushed, frozen in the fridge, they'll be used one day! This time I'm making margarita cookies, I want to put a little in there to see how it works

Recipe Recommendations

  • low-gluten flour 100 grams
  • corn starch 100 grams
  • butter 100 grams
  • powdered sugar 60
  • chestnut powder 60 grams
  • cooked egg yolk of 2
  • fine salt 1 spoon

Steps for Margaret

  • 1
    The eggs are cooked and the yolk is peeled
  • 2
    Corn starch. Low powder. Pass
  • 3
    Eggs are sifted. Press them with your finger
  • 4
    Butter softens. Add flour
  • 5
    Chestnut powder is also sifted, flour, corn starch, chipmick powder, sugar powder, salt, butter, evenly, squeezed into a noodle, frozen in the fridge for an hour
  • 6
    When it's cooled, it's a small grouping, about the size of quail eggs, and the size of each ball is even
  • 7
    Press the ball with your thumb. Don't push too hard
  • 8
    The oven is 170 degrees hot, 15 minutes dry, and the edge is yellow
  • 9
    It's a baked biscuit, it's very fragrance, and it smells like chestnuts

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