The full name of Margherita Cookies is "Miss Margherita who lives in Theresa, Italy", and the English name is: Italian Hard-boiled EggYolk Cookies. This cookie is as romantic as its name, melting in the mouth, beautiful cracks, and one of my favorite cookies. Love the romantic name, the melt-in-the-mouth texture.
Plain flour 100g
Corn starch 100g
Ancha Butter 100g
Cooked egg yolks 2
30g powdered sugar
Prepare the Ancha butter.
Prepare all the ingredients.
For pre-cooked eggs, remove the yolks and sift through them, pressing back and forth with a spoon. (Can not be omitted)
Chop the Ancha butter into small pieces and soften at room temperature. (It's room temperature softened)
Anja butter softened at room temperature. Add powdered sugar. Whip with a whisk.
Beat until the butter is large and fluffy. Add the sifted egg yolks and beat well with a silicone spatula.
Sift in plain flour and cornstarch.
Mix well with a silicone spatula.
Dry, not dry, not wet, to make the biscuits taste good.
Knead into a dough, wrap in plastic wrap and chill in the fridge for 30 minutes.
If you take the dough out of the refrigerator, it will be a little hard. Let it warm for a while and divide into evenly equal pieces.
Knead round and place on a tin lined baking sheet. And some distance apart, as shown in the figure.
Press gently with your thumb, not too hard. Avoid too thin in the middle, the cookie is easy to break.
Preheat the oven at 170 degrees for 5 minutes, put the baking pan into the middle of the oven, bake for 18-20 minutes (each oven temperature is different, the temperature and time should be adjusted according to their own oven performance)
Put on heat-proof gloves, remove from the baking dish and cool for a while before serving.
Use the Ancha to make cookies, rich taste.
The finished drawing.