Matcha and Coco Margarita Cookies Recipe
Butter softens. Add powdered sugar and scrape until there is no dry powder.Beat butter until fluffy and white.Sift the cooked egg yolks into the butter
|Powdered sugar||20 g|
|Cooked Egg yolk||1|
|low-gluten flour||42 g|
|Corn starch||42 g|
|Cocoa powder||3 g|
Add powdered sugar and scrape until there is no dry powder.
Beat butter until fluffy and white.
Sift the cooked egg yolks into the butter.
Sift in low gluten flour and corn starch and salt.
Knead the dough by hand.
Weigh 10g each and round it.
It's normal to flatten it with your thumb.
Heat 170 ℃, lower 160 ℃, bake for 18-20 minutes.
Matcha flavor is to replace the same amount of low powder with 1.5g Matcha powder.
Cocoa flavor is to replace the same amount of low powder with 3g cocoa powder.