Margaret Biscuits are so delicious and flaky to enjoy as an afternoon snack . The Margaret Biscuits are popular for their flaky texture and cute features . Since it used cooked egg yolks in the recipe instead of raw egg yolks , the cookies turned out more flavorful and tasty .
| INGREDIENTS | GRAM (g) |
| Unsalted butter | 50 |
| Sugar powder | 30 |
| Soy flour | 25 |
| An egg yolk | |
| Soy milk powder | 15 |
| Cake flour | 50 |
| Corn starch | 40 |
| Hazelnut Coffee / Chocolate Flavored Soy Milk Powder | 25 |
| Cocoa powder | 5 |
| A few Chocolate chips | |
| Matcha powder | 5 |
| A few Dried cranberries |
- Soften the unsalted butter to room temperature in advance.
2. Stir the softened unsalted butter with a spatula until smooth .
3. Add 30 grams of sugar to softened unsalted butter .
4. Add 25 grams of soy powder in a clean small bowl .
5. Sift a boiled egg yolk into a small bowl with soy milk powder .
6. sifting …
7. Sift in 15 grams of soy milk powder, 50 grams of low-gluten flour and 40 grams of cornstarch in the butter mixture .
8. Mix all the ingredients and knead it into a dough .
9. Knead into a small dough of 8 grams each .
10. Press with thumb .
11. For Chocolate-flavored Margaret biscuits, add hazelnut coffee / chocolate soy milk powder on the basis of unsalted butter and sugar powder . Then sift the cake flour and corn starch.
12. Then add 5g of cocoa powder .
13. Press with thumb .
14. Put some chocolate chips.
15. Preheat the oven and bake at 150 degrees for 20 minutes .
16. For matcha-flavored Margaret biscuit, sift 5g of matcha powder on steps 7.
17. Put some dried cranberries on the cookies.
FAQ about Margaret Biscuits …
How do you store the Margaret Biscuits ?
Let the Margaret biscuits cool down completely before storing them in an air-tight container. They are good for 1 to 2 weeks at room temperature .
Wow! It looks delicious!!