One morning, my mother made me a bowl of nutritious breakfast with two eggs in it...And then the cake was left with a small bowl of egg juice, and in the evening I ate another Margaret cookie... two egg whites had to be eaten that day, and I had a relationship with eggs.

WHAT YOU NEED

Ingredients

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

How TO MADE Margaret's cookies

Steps 1 to 4

1. The collection of all raw materials.

2. Butter needs to be softened at room temperature, and it needs to be hand-pressed and stamped for easy delivery.

3. Butter is poured with an egg batter, salt is added, and sugar powder is added until the butter turns pale and fluffy.

4. The egg yolk is placed on a small flour sieve, constantly rubbed, pressed.

Steps 5 to 8

5. Egg butter and butter are fully mixed.

6. The low-fat flour and cornstarch are mixed evenly, and the dough should be non-sticky.

7. Wrap in a preservative film or bag, put in the refrigerator and refrigerate for one hour.

8. Divide it into a uniform dough, put it in a toaster, and knead it in a circle.

9. If you press it gently with your thumb, you'll get a very natural crack, and if you apply too much force, I don't think the crack is so beautiful, the force is uniform.

10. Preheat the oven, put it in the oven at 170 degrees, 15 minutes, the edges are slightly yellow.

11. I only have a digital camera right now, and it's probably not going to work very well, but the cookies are really good.

12.