Margaret cookies

1

Prepare all materials.

2

Boil two boiled eggs, wait for them to cool, take the egg yolks and place them on a sieve, press with a spoon, until the egg yolks pass through the sieve and become egg yolks powder.

3

The egg yolk powder passed through the sieve.

4

Add powdered sugar and salt to soft yellow butter and beat.

5

Beat the butter until the color becomes lighter and the volume is slightly expanded and fluffy, add the sifted egg yolk powder and stir well.

6

Add sifted low-gluten flour and corn starch.

7

Sieve in the powder and stir well.

8

Put the dough in a fresh-keeping bag and place it in the refrigerator for half an hour.

9

Take out the refrigerated dough and divide it into small pieces and knead it into round balls. Place the round balls on a baking sheet covered with oil paper, and press it vertically at 90 degrees with your fingers. Natural cracks will appear when pressed flat.

10

Put into the middle layer of the preheated oven and heat to 170 degrees for 15 minutes.

11

Time is up and the cookies are ready.

1. Smaller balls will be easier to press. If beginners want the biscuits to be even in size, it is better to measure them in seconds. I started making them bigger, but later I only made more than 20 pieces at 18g, so it should be smaller. I think the size of 10g should be more suitable. 2. When the temperature is lower, the butter should be taken out early and softened, otherwise it will cause trouble. If you are really in a hurry, the butter can be melted in hot water, then placed in the refrigerator freezer for about 5 minutes and taken out immediately when it has just solidified. However, if it solidifies for too long, all previous efforts will be wasted.