I made some fancy Margaret cookies today. Margaret is an entry-level baking snack with a simple formula and almost no failure. The entrance is crispy powder. If you think this gradient operation is troublesome, you can directly make the original flavor or cocoa flavor.

Materials:

50g butter, 20g powdered sugar (sweet 30g), 45g low flour, 45g corn starch, 1 cooked egg yolk and 2g cocoa powder.

Exercise:

1. Fully soften butter, add powdered sugar, beat until smooth, sift in cooked egg yolk, and add low flour and corn starch.

2. The egg yolk cooked with low-flour corn starch is stirred with a scraper and kneaded into dough. Two-thirds of the dough is sieved with 1g cocoa powder, kneaded evenly and divided into two halves, and the other half is kneaded with 1g cocoa powder into three-color dough.

3. Knead into a strip of 35cm, flatten it, fold it in half according to the order of depth, look at it at 90 degrees, cut it into 16 pieces, and form a circle to keep the surface beautiful.

4. Put it in a baking tray and press it with your thumb. After pressing, bake with 180 degrees 15 minutes, cool and seal.