Margaret cookies
By OdellReinger
This cookie is really easy for beginners to use, can cultivate confidence in baking, and will definitely get unanimous praise from the eaters. After a year, I made this cookie for the second time and gave it to MM, the editor of a local magazine. Today, she came to deliver the magazine to me, so I baked this plate of snacks to thank her. Because I had to go to work, during the insufficient time at night, only biscuits could be made fastest, most delicious and the least likely to fail, so I chose Margaret's cookie that I like very much. According to her, this little thing is widely loved by the women in their office.
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- salt 1 grams
- powdered sugar 60 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Margaret cookies
1
Prepare materials.
2
Boil two boiled eggs and take the yolks. Place the egg yolk on the sieve and press with your fingers to pass through the sieve to form a fine egg yolk powder.
3
After the butter has softened, add powdered sugar and salt.
4
Beat with an egg beater until the volume is slightly expanded, the color is slightly lighter, and it is fluffy.
5
Pour in the sifted egg yolks.
6
Stir well.
7
Sift together low-gluten flour and corn starch into beaten butter.
8
Knead into dough with your hands.
9
The kneaded dough should be slightly dry, not too moist, and not spread out due to drying. Wrap the dough in plastic wrap and place in the refrigerator for 1 hour.
10
Remove the refrigerated dough, take a small piece, and knead it into a small ball.
11
Place the small balls on the baking sheet and press flat with your thumb. When pressed flat, the cookies will naturally crack.
12
Make all the cookies in turn, place them in the middle layer of the oven at 170 degrees, 15-20 minutes, until the edges are slightly browned.Margaret cookies Make Tips
◎ When boiling eggs, put the eggs in cold water, soak them in cold water for a few minutes, and then turn on medium heat until the water boils. Boil the water for about 8 minutes, remove it, and cool in cold water. The egg yolks cooked to this level are dry and easy to pass through the sieve.◎ The dough is drier and harder after refrigeration, and it is easier to bloom with beautiful cracks when pressed with your thumb.