Margaret Cookie

Margaret cookies are very easy to make, even if you are a new baker. The cookies are made with a lot of butter which makes it break up with a pinch, you are going to love this. Start by boiling 2 eggs for about 8 minutes over medium-low heat then remove the eggs from the pot and put them into a bowl with ice-cold water so they are easy to remove the shell.

This recipe only uses egg yolks so remove the egg yolk from the boiled egg and mash it into small pieces or strain them with a sieve and set it aside. Into another bowl, add 100 grams of room temparature unsalted softened butter and 60 grams of powdered sugar. Mix them with an electric mixer on low speed then as the mixture comes together increase the speed and beat the butter until it turns white.

Add the previously strained egg yolks and mix them in by folding them with a spatula until it is incorporated in the butter. Add 100 grams of cornstarch and 100 grams of cake flour and continue mixing with a spatula until the flour comes together. Switch to your hands and knead the dough until it comes together into a soft dough.

Roll the dough into a log shape and cut it into long strips then roll each strip into a thinner log and divide them into small dough of about 7 to 8 grams each. Take each piece roll them into a small round dough and line them on a parchment-lined baking tray. Using your thumb, press each dough in the centre to make a small crater.

Bake the cookies in a 340F/170C oven for 15 minutes. Once baked, let them cool down and serve. You will love how crunchy and melt-in-your-mouth these cookies are. Enjoy.