Margaret Biscuits
By VicentaLakin
Recipe Recommendations
- low-gluten flour 140g
- high-gluten flour 60g
- butter 100g
- soft sugar 50g
- cooked egg yolk two
- milk fragrance
- baking
- an hour
- simple
Steps for Margaret Biscuits
1
Soften the butter at room temperature, beat until expanded, then add the sugar and stir well.
2
Place the egg yolks directly on a sieve and rub them back and forth or crush them with a spoon. Sift the egg yolks into the butter and stir well.
3
After sifting in the flour, cut and mix evenly until the crumbs appear just enough to pinch, and gently knead into dough.
4
Seal the dough in a crisper bag and place in the refrigerator for half an hour.
5
Put tin foil paper on the baking sheet and brush it with oil, divide the dough into dough of basically the same size, gently rub it round, and then gently press it with your thumb. The surroundings will crack slightly.
6
Preheat the oven to 170 degrees, put the biscuits into the oven at 170 degrees, heat the middle layer up and down, change to 160 degrees after 10 minutes and then 15 minutes, cool down before they are crispy.