Margarita Cookies

Margarita Cookies

1. Weigh 100 grams of butter and let it melt at room temperature

2. 50g powdered sugar

3. Two steamed eggs, take the egg yolk, press in a powder sieve with a spoon, filter the egg yolk into a fine powder

4. 80 grams of ordinary flour, 120 grams of starch, mix and sieve. The original recipe is 100 grams of low-gluten flour and starch. There is no low-gluten flour at home, so I changed the recipe.

5. The butter is softened at room temperature and the powdered sugar is stirred until smooth

6. Add egg yolk to the butter and continue to mix well

7. Sift in the flour starch mixture and form a dough. The dough is a little dry, so don’t knead the dough too much to avoid gluten and affect the taste

8. After the dough is made up, refrigerate for one hour, then take out the small pieces of seven or eight grams, knead round and set aside

9. After all the dough is finished, press it into a pie with your fingers

10. Preheat the oven at 175°C for 5 minutes, and put the dough into the oven for 25 minutes. The biscuits will be ripe when they are golden brown on the sides. It is best to watch them in the last five minutes. Each oven has a different temper to avoid burning

11. Fresh out of the oven, ha ha, the smell of the house. Let it cool and you can eat it, crispy and delicious

12. I put a nice bottle for the biscuits, and it went tall in an instant

Tips:

1. Just soften the butter at room temperature. 2. Be sure to watch it in the last few minutes, this cookie is easy to bake