Margaret's little cookie

WHAT YOU NEED

Ingredients

Two boiled eggs.
100 grams of butter
100 grams of low-fat flour
100 grams of cornstarch
1 gram of salt
45 grams of flour
One egg yolk
The rose petals are crushed in moderation.

How TO MADE Margaret's little cookie

Steps 1 to 4

1. The two eggs are cooked thoroughly, cooled, and then the egg yolk is removed and sifted, as shown in the figure.

2. Butter softening (the softened state should be in a state between solid and liquid), sifting sugar powder and salt, stirring thoroughly with an egg beater (if not electric, also manually) to allow its volume to swell slightly and the color to fade.

3. Pour the screened egg yolk into the butter paste and stir evenly.

4. The dough is very dry, if it is too dry, you can add a spoon or two of milk, but not too wet, the state of the dough is to be semi-dry, as long as it can be shaped, then wrap the dough with a preservative film and put it in the refrigerator for about 1 hour

Steps 5 to 8

5. Roll the dough into small balls on the crushed rose petals, then continue to rub (to ensure that the rose petals do not fall off), put the dough balls on the oil paper laid on the grill, press with your thumb, and the pattern will naturally form.

6. There is a trick to make the biscuits look more natural when pressed, which is to first rub all the balls, put them in the plate, and then start pressing, after a while the dough will dry out, and cracks are more likely to form naturally.

7. The oven is preheated, then the egg yolk is dripped into the middle of the biscuit with a small spoon, placed in the oven, medium, 170 degrees, baked for 15 to 20 minutes.

8. In the last few minutes, the color can take care of itself.

9. The finished product, a cup of coffee or fruit juice is good for afternoon tea, but the baby also likes to eat it.

10.