Main Ingredients:
100g low-gluten flour; 100g butter; 60-50g powdered sugar; 2 cooked egg yolks.
Auxiliary Ingredients:
1g salt.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Making Margaret Cookies
Prepare two cooked egg yolks. Mix low-gluten flour and cornstarch evenly, and prepare butter, powdered sugar, and salt.
Soften the butter naturally or heat it in water, add powdered sugar and salt, and beat with an egg beater until the color is slightly lighter and the volume is slightly expanded and fluffy.
Place the cooked egg yolks on a sieve and press them into the whipped butter with a scraper.
Sift the mixed low-gluten flour and cornstarch, and mix them gently.
Knead the mixture into a dough, feeling slightly dry but not wet or loose, wrap it in plastic wrap, and refrigerate for 1 hour.
Take out the refrigerated dough, roll it into small balls of 16g each, or according to personal preference.
Press the dough slightly with your thumb to form a natural small crack, and place it on a baking sheet.
Preheat the oven to 170 degrees Celsius and bake for 18 minutes.
Cool the baked cookies and store them in a container.
The temperature of each oven is different, so be sure to grasp the temperature of your own oven. In the example above, the cookies should be slightly yellow in color and crispy and melt in the mouth.
