Margarita Cookies

Margarita Cookies

1. Cook the eggs first, take out the cooked egg yolks, prepare the low flour, cornstarch, butter, powdered sugar, and salt according to the amount

2. Use a spoon to press the boiled egg yolk in the sieve into fine powder for later use

3. Melt the butter, add in powdered sugar, and whip slightly (I used some corn oil instead of butter)

4. Pour the egg yolk into the butter and mix well

5. Mix the low flour and cornstarch into the egg yolk paste and mix well

6. In order to fuse the powder and egg yolk paste, I slowly rubbed it with my hands until it is delicate

7. Add an appropriate amount of sweet-scented osmanthus honey, knead it into a dough, put it in the refrigerator for an hour, (I left a plate with the original flavor)

8. After one hour, take out the dough, knead it into a small ball, squeeze it slightly, and then gently press the center with your fingers, and cracks will naturally appear on the edges.

9. The middle and upper layer of the oven, 170°, for 20 minutes, the biscuits just out of the oven are fragile. After taking them out of the oven, let them stand for a while, and the biscuits can be boxed.

10. Osmanthus fragrans is particularly sweet