Margarita Cookies

Margarita Cookies

1. First, mix 100 grams of corn starch and 100 grams of low-gluten flour and sieve 2-3 times.

2. Squeeze two cooked egg yolks through a sieve with a spoon. If it is troublesome, you can crush it with a knife, and then use a whisk for a while.

3. Ingredients: two sieved cooked egg yolks, 45 grams of powdered sugar, 1 gram of salt, 100 grams of softened unsalted butter, 100 grams of mixed low-gluten flour and 100 grams of corn starch.

4. 100 grams of butter is taken out in advance and cut into pieces, softened at room temperature until the fingers are slightly pressed and deformed. Use an electric whisk to beat evenly, then add 45g of powdered sugar and 1g of salt. Stir a little with an electric mixer with the power turned off (to prevent high-speed stirring) Beat the powdered sugar flying).

5. Then use an electric whisk at high speed until the butter is white. Add the sifted egg yolk and beat evenly.

6. Sift in the low-gluten flour and corn starch mixed in advance

7. First cut and mix with a spatula, and then grasp it with your hands. The dough is a bit dry in winter. Produced in summer according to the specific situation, put it in the refrigerator before operating

8. Divide the dough into small doses each weighing about 8 grams, and knead into balls with the palm of your hand.

9. Press the top of the ball with your thumb to make the biscuit crack unplanned.

10. The oven is preheated up and down to 160 degrees, hot air is circulated, and the middle and lower layers are baked for 20-25 minutes, and the surface is slightly colored.