Margarita Cookies

Name: Margarita Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g corn starch; 100g butter; 50g Caster sugar; 1g salt; 2 pcs Boiled egg yolk; 15g Dried cranberries; 10g milk powder

by Huang Dayuan

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Marguerite has a fairly long scientific name: Miss Marguerite, who lives in Stresa, Italy, is said to be a pastry chef who fell in love with a lady, so he made this dessert and took this The lady's name is used as the name of this French dessert. Margarita is an absolute novice biscuit. It does not use many tools or special materials. It has a simple and simple appearance, but the taste is crispy and delicious. It is somewhat similar to the taste of Wangzai steamed buns that melt in your mouth. .

Ingredients

Margarita Cookies

1. Prepare the raw materials, the recipe is 20 small biscuits about 3 cm, the picture has one more egg yolk

2. Chop the dried cranberries and set aside, cut them as small as possible, and cut them as small as possible, so that they can be easily wrapped

3. The butter is softened into toothpaste. Add in fine sugar in three times to make it into a slightly white swelling state, then add salt and milk powder

4. Crushing the egg yolk through a sieve is a little troublesome, so be patient!

5. Sift in low-gluten flour and cornstarch, and knead into a dough with gloves

6. The overall texture is soft, do not use force when kneading, just press gently to form a dough, wrap it in plastic wrap and refrigerate for 30 minutes

7. Take it out and place it at room temperature, gently cut a small piece and round it. The overall texture is loose and dry dough, so lightly round the meat and animals.

8. After being rounded, place it on a baking tray lined with absorbent paper, squeeze it gently, and then press the center with your thumb to make the surroundings naturally crack

9. Put into the oven, fire up and down, the third from the bottom (depending on the attributes of the individual oven) 170°C, 13-17 minutes. During the period, observe the degree of coloring of the biscuits. The two sides will show light caramel brown, indicating that it is almost the same. After taking it out and letting it cool, it will become very crisp

10. Because it is relatively oily, it can be stored in a cool place at room temperature for about 15 days. Margarita biscuits melt in your mouth and are crispy and fragile, so if you transport them, you can pack them individually

Tips:
Margarita biscuits are suitable for novices. The whole process needs to be lightly kneaded and pressed. It is crispy, and it has a feeling of being afraid of breaking in the hand. It really melts in the mouth! A little salt is added to accentuate the sweetness and buttery milky aroma. You can replace the cranberries with matcha powder (3g), cocoa powder (3g), or the original flavor according to your personal preference!