Margaret cookies
Ingredients: salt,low-gluten flour,powdered sugar,corn starch
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch appropriate amount
- salt 1 grams
- powdered sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Margaret cookies
1
preparation 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 is softened, add powdered sugar and salt, and stir with an egg beater until the volume is slightly expanded, the color becomes slightly lighter, and it is fluffy.
4
Pour in the sifted egg yolks and stir well.
5
Sift together the low-gluten flour and corn starch into the butter and knead it with your hands to form a dough.
6
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.
7
Remove the refrigerated dough, take a small piece, and knead it into a small ball. Place the small balls on the baking sheet and press flat with your thumb. When pressed flat, the cookies will naturally crack.
8
Make all the cookies in turn, place them in the middle and upper layers of the oven at 170 degrees for 15-20 minutes, until the edges are slightly browned.