Margarita Cookies

Name: Margarita Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 100g corn starch; 100g Low-gluten flour; 40g Powdered sugar; 1g salt; 2 pcs Boiled egg yolk

by Xiao Dong Niu@kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Margarita Biscuits——Miss Margaret, who lives in Stresa, Italy, is a simple and romantic biscuit. Legend has it that there is a beautiful girl named Marguerite. Her boyfriend is a pastry chef who is making She often said her name silently when making cookies, and she also pressed her handprint on the cookies to express her thoughts and love. Over time, later generations named this cookie after the girl's name. This is the legend that there is a boyfriend called someone else’s boyfriend.
Margarita biscuits are crispy and delicious, melt in your mouth, simple and easy to operate, absolutely zero failure~"

Ingredients

Margarita Cookies

1. Cut butter into small cubes and soften at room temperature;

2. Prepare two hard-boiled egg yolks, don’t be uneasy;

3. Put the egg yolk on the sieve and press it with your fingers to make the egg yolk pass through the sieve and become a delicate egg yolk;

4. Add 40g powdered sugar and 1g salt to the softened butter, and beat with a whisk until the volume is enlarged and the color becomes lighter;

5. Add egg yolk and mix well;

6. Mix 100g cornstarch and 100g low-gluten flour into the whipped butter;

7. Knead the dough by hand, cover with plastic wrap and refrigerate for 1 hour;

8. Line the baking tray with greased paper, take out the refrigerated dough, take a small piece of 10g dough, round it, flatten it with your thumb, the biscuits will appear natural cracks, make all the small biscuits one by one, and arrange them into the baking tray at a certain distance;

9. Put it into the preheated oven, middle layer, and bake at 170 degrees for 15-20 minutes until the edges are slightly browned~

10. The finished product, crispy and delicious, melts in your mouth~

Tips:
1. After being refrigerated, the dough will become a little harder, and beautiful and natural cracks will appear when pressed with your thumb;
2. The boiled egg yolk must be cooked thoroughly, without any tanginess, the egg yolk must be sieved, so that the baked biscuits will be delicate. When sieving, press the egg yolk with your hand to squeeze the yolk through the sieve;
3. The powder in the formula has general corn starch, so the crackers will appear beautiful when pressed, and low powder can not be used instead.