Margaret's cookies

　　The first time I made cookies, I didn't have a good grasp of the temperature of the oven I had just bought, and it was said that Margaret was a zero-failure cookie, so I decided to bake it, and the more I used this recipe, the more I used it, and later I experimented with some of the recipes myself, to see if it tasted better, this time the surface looked good, but the back, haha, was dirty!

WHAT YOU NEED

Ingredients

40 grams of low-fat flour
40 grams of butter
40 grams of chestnut powder
25 grams of flour
One boiled egg.
0.5 grams of salt

How TO MADE Margaret's cookies

Steps 1 to 4

1. Cut 40 g of butter into thin slices, and the insulation water melts and softens.

2. Add 25 grams of sugar and send it to the pumpkin.

3. Add a good 40 g of low-fiber powder, press the egg yolk into a powder, sieve it and mix the salt together.

4. Mix by hand and remove into a smooth clump, refrigerate for 30 minutes

Steps 5 to 8

5. When removed from the refrigerator, it is divided into small clumps, kneaded into round balls, and pressed with moderate force with the thumb to form naturally beautiful cracks.

6. Preheat the oven at 170 degrees for 5 minutes, control the temperature up and down, bake for about 20 minutes at 170 degrees below 140, the surface is slightly yellow, turn off the fire, take out to cool, bag, bottle, seal and store.

7. The finished product, since no preservatives have been added, should not be stored for too long, usually more than 30 days after eating.

8.

Handy cooking tips

　　The cooked egg yolk should be cooked in cold water, then opened to remove the egg yolk, such egg yolk is more prone to powder; the temperature must be controlled, the temperature of each oven may vary somewhat, I used the middle 170 degrees up and down temperature, the result is pasty below, the top is just right, next time I will change the low heat to 140, heat 170 and bake for 20 minutes.