Original Flavor Margaret Cookies

Let's start with the preparation work. Only use the yolks of boiled eggs and pass them through a fine sieve to crush them into crumbs. Mix low-gluten flour and cornstarch together evenly.

Put the butter into a bowl and melt it over hot water. While hot, add the powdered sugar and stir evenly. Be sure to use powdered sugar because granulated sugar has larger particles, which makes the cookies have a poor texture. Add the cooked egg yolk crumbles and mix evenly.

Sift the mixture of low-gluten flour and cornstarch into a bowl.

Knead thoroughly until evenly mixed and form into a dough.

Divide into small portions of 8 grams each, roll into small balls and place on a baking tray. Press a small indentation in the center of each ball with your finger; the dough around it will naturally crack, forming beautiful cracks, and the cookie dough is ready.

The shaping of Margaret cookies is very quick, so you need to preheat the oven in advance. I use a Gaobike 80S convection oven, which can bake four layers at the same time, making it very suitable for friends making homemade cookies in bulk.

Preheat the oven to 170°C with both upper and lower heat, bake for 15-20 minutes, and remove when the surface is slightly colored. Margherita cookies do not require browning, and the flavor will be slightly worse if baked until distinctly colored.

Completely cooled cookies will become crumbly; you can break them into crumbs with your hands, and they melt in your mouth—everyone in the family loves to eat them.

If you want to make cookies of other flavors and colors, you just need to replace 5 grams of low-gluten flour with 5 grams of cocoa powder, matcha powder, or other fruit and vegetable powders. The amounts of the other ingredients and the method remain unchanged, allowing you to make various flavor variations.