The recipe for Margaret's biscuits differs from that of other biscuits in that half of the cornstarch and half of the cooked egg yolk are added, so there are beautiful cracks, and such beautiful cracks are considered true Margaret's biscuits.It is due to the addition of starch and cooked egg yolk that its taste is more crispy, and the entrance is made of coconut.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
100 grams of cornstarch
100 grams of butter
40 grams of flour
1 gram of salt
Two eggs.

How TO MADE Margaret's cookies

Steps 1 to 4

1. Preparation of materials

2. Add water to boil eggs in a pan.

3. Room temperature softened butter, sweetened powder.

4. (slightly enlarged, slightly lighter in color, enlarged)

Steps 5 to 8

5. Peel off the shell of the cooked egg and remove the yolk.

6. The egg yolk is placed in a small sieve net and sifted into powder.

7. Sifted into mixed low-powdered cornstarch.

8. Mix the dough by hand, wrap it in a preservative film, and refrigerate it for one hour.

Steps 9 to 12

9. Remove the refrigerated dough, grind it into small round balls, and place it in the oven.

10. Press flat with your index finger.

11. (Natural cracks appear when pressed flat)

12. The oven preheats the middle layer at 180 degrees for about 15 minutes to soften the butter, adding sugar powder and stirring.

13. (slightly enlarged, slightly lighter in color, enlarged)

Handy cooking tips

　　1 tablespoon of cooked egg yolk is not good for sieving, you can press the egg yolk with your fingers, squeeze the egg yolk through the sieve, you can get 2 tablespoons of fresh dough wrapped in a preservative film, be sure to put it in the refrigerator for 1 hour.This biscuit is best eaten with sugar powder, and it tastes more delicate.The power of each oven varies, and the temperature is adjusted according to the oven.