Margarita Cookies (cocoa Flavor)
1.
Prepare the ingredients for margarita biscuits.
2.
After the butter has softened, add powdered sugar and salt.
3.
Beat with a whisk until the volume is slightly expanded, the color is slightly lighter, and it is fluffy.
4.
Boil two hard-boiled eggs, whichever is the yolk. Put the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks.
5.
Add the sifted egg yolk and mix well.
6.
Add the sifted low-gluten flour, cocoa powder and cornstarch, and knead it into a dough.
7.
The state of the kneaded dough should be slightly dry, not excessively moist, and will not fall apart due to dryness. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.
8.
Take out the refrigerated dough, divide it into 6g pieces, and knead it into small balls.
9.
Place the small round ball on the baking tray and flatten it with your thumb. When you flatten it, the biscuits will naturally crack.
10.
Press all the biscuits one by one.
11.
Put it in the middle of the preheated oven and bake at 170°C for about 20 minutes, with the edges slightly browned.
12.
Finished picture.
Tips:
1. It can be made into original flavor, cocoa powder can be replaced with low-gluten flour, or matcha flavor.
2. There is no need to refrigerate if there is no refrigerator.
3. I will do it again later without whipping the butter. It is also delicious to just melt the butter in water.
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