Margarita Cookies

Margarita Cookies

1. Boil two hard-boiled eggs, as long as the yolk is required. Put the egg yolk on the sieve and press it with a spoon to make the egg yolk pass through the sieve and become fine egg yolks.

2. After the butter has softened, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.

3. Pour in the sifted egg yolk and stir well.

4. Sift low-gluten flour and cornstarch into the whipped butter and knead the dough by hand.

5. The state of the kneaded dough should be slightly dry, not excessively moist, and will not fall apart due to dryness. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

6. Take out the refrigerated dough, take a small piece, and knead it into a small ball. Place the small ball on the baking tray and press it down with your thumb. When pressed flat, the biscuits will appear natural cracks, about 10g each, or 8g each, but the baking time should be shortened.

7. Put it in the upper middle of the preheated oven, 170 degrees, 15 minutes, and the edges will be slightly browned.

8. Tips:
1. If it is for a baby under one year old, do not add salt. The role of salt is to make the sweetness more obvious.
2. Refrigeration makes the dough more dry and harder, and it is easier to bloom beautiful cracks when you press it with your thumb. If there are no conditions, it is not necessary to refrigerate.

Tips:

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