Q: Can I use a different type of flour instead of low-gluten flour?
A: Low-gluten flour is recommended for its fine texture, but you can experiment with all-purpose flour, adjusting the amount as needed.
Q: Is it necessary to use a high-power mixer for step 2?
A: A high-power mixer ensures the butter mixture becomes fluffy and light. If you don’t have one, you can use a regular mixer; just mix for a longer duration.
Q: How do I know when the cookies are perfectly baked?
A: The cookies should be baked for about 20 minutes at 160°C until they are lightly golden. They will be super crispy once cooled.
Three Flavor Marguerite Cookies: Original, Matcha, and Cocoa
Notes
Ingredients:
- Oven: 1
- Electric Mixer: 1
- Butter: 100g
- Powdered Sugar: 50g
- Salt: 1g
- Cooked Egg Yolks: 2
- Low-Gluten Flour: 94g
- Cornstarch: 97g
- Matcha Powder: 3g
- Cocoa Powder: 6g
- Soften the butter, then mix with sugar and salt until smooth.
- Whip the mixture with a high-power mixer until fluffy.
- Incorporate the cooked egg yolks using a pressing and folding method.
- For the original flavor, sift and fold in low-gluten flour and cornstarch until no dry flour remains.
- For matcha flavor, sift together low-gluten flour, cornstarch, and matcha powder, and fold until well mixed.
- For cocoa flavor, sift together low-gluten flour, cornstarch, and cocoa powder, and fold until combined.
- Divide each flavor into small balls of about 8 grams and place on a baking tray.
- Press with a finger to create cracks on the surface of each ball.
- Preheat the oven in advance.
- Bake in the preheated oven at 160°C for about 20 minutes until lightly golden.
- Allow to cool after baking for a super crispy texture.
- Calories: Varies depending on size and ingredients
- Sugar: Moderate (from powdered sugar and flavors)
- Carbs: Present (mainly from flour and cornstarch)
- Fat: Moderate (mainly from butter)
- Protein: Low (from egg yolks and traces in flour)
