Margarita Cookies

Margarita Cookies

1.

2. Put the butter in the greenhouse to soften, remember not to microwave or heat it into liquid, just soften it into toothpaste.

3. After the butter is softened, add the powdered sugar in 2 times and beat with an electric whisk until the butter color becomes lighter and slightly fluffy

4. The boiled egg yolk is crushed into a puree in a sieve, then put in the butter and mixed with a spatula

5. Divide the low-gluten flour and cornstarch into the butter with a sieve and mix them evenly with a spatula. Then put it in a fresh-keeping bag, knead it into a dough, and refrigerate for 30 minutes

6. Take it out of the refrigerator and let it warm up for 5 minutes, then knead into small balls of even size and place them on a baking sheet lined with baking paper.

7. Press down vertically with your fingers, and the biscuits will split naturally around them. Put it in the middle of the preheated oven and bake at 170 degrees for 20 minutes

Tips:

1. Boiled egg yolk is rarely used in baked desserts. Adding cooked egg yolk to this biscuit will make it more crispy. Try to boil the egg as old as possible, otherwise it won't be easy to grind into a puree.
2. If you don't have powdered sugar at home, you can choose white granulated sugar and roll it into powdered sugar with a rolling pin. 45 grams make it moderately sweet. If you like sweets, you can increase it.
3. Since there is no moisture in the material, the dough will not be as good as noodles. Therefore, it should be placed in a fresh-keeping bag and gently pressed. Remember to be gentle and easier to shape.
4. Be sure to use your fingers to press vertically, so that the cracks will look good, and you will find the experience after pressing it a few times.