Margarita Cookies

Margarita Cookies

by White tea home

4.6 (1)




1h 30m



I tried this little biscuits when I first learned to make baking. It can be said to be a must-try for novices. It is simple and easy to use, and self-confidence is greatly improved after it is done. The taste is crispy and has a rich milk flavor. I had nothing to do for the past two days, taking advantage of the 11th break and did it again.


Margarita Cookies

1. Take the egg yolk when the egg is cooked, and dispose of the egg white casually.

Margarita Cookies recipe

2. The egg yolk is passed through the sieve and pressed with a spoon to form a fine egg yolk

Margarita Cookies recipe

3. Sifted egg yolk froth

Margarita Cookies recipe

4. After the butter is softened at room temperature, add powdered sugar and salt, and use a whisk to beat the butter until fluffy

Margarita Cookies recipe

5. Pour in the egg yolk foam just now

Margarita Cookies recipe

6. Stir well

Margarita Cookies recipe

7. Corn starch and low-gluten flour are mixed and then sifted in. "Actually, there is not much difference between pouring in and sifting in after mixing. I can't eat it anyway."

Margarita Cookies recipe

8. Knead the dough with your hands

Margarita Cookies recipe

9. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for one hour

Margarita Cookies recipe

10. Take out the refrigerated dough, take a small piece and knead it into a ball, gently press it with your thumb

Margarita Cookies recipe

11. There will be natural cracks. Mine is about 9 grams a small dough

Margarita Cookies recipe

12. Press all

Margarita Cookies recipe

13. Preheat the oven in advance, and bake at 165 degrees for 18-20 minutes. The edges are slightly yellow and colored. Each oven is different. Adjust the specific situation slightly.

Margarita Cookies recipe

14. The finished picture is super crisp and crisp after cooling.

Margarita Cookies recipe


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