How To Make Adorable Halloween Margherita Cookies At Home

Butter 100g

Powdered sugar 50g

1 spoon salt

2 cooked egg yolks

Low gluten flour 90g

Corn starch 90g

Appropriate amount of Banlan powder

Dark cocoa powder

Pumpkin powder

Appropriate amount of pigment pen

①Beat softened butter at room temperature with powdered sugar and salt until fluffy and white.

②Put the cooked egg yolks on the sieve, press with a spatula to sift into the butter, and mix evenly.

③Sift in the mixed low-gluten flour and cornstarch, stir until there is no dry powder, and knead into a ball.

④Divide the dough into 4 parts: original color, yellow (knead in pumpkin powder), black (knead in black cocoa powder), green (knead in colorful powder).

⑤Reserve a little dough of each color for accessories, divide the rest evenly into small balls of 10g/portion, flatten them with your thumbs, set aside the dough and press it on top after shaping.

⑥Arrange the cookies neatly on the baking tray, then put the baking tray into the oven at 170 degrees and bake for 18 minutes. Cover with tin foil after about 10 minutes to prevent the surface from coloring.

⑦After cooling, use a pigment pen to draw a mouth on the biscuit and then add highlights.

Advantages of square baking tray:

Ceramic anti-stick/ strong thermal conductivity/multifunctionality/ easy to clean/ one-piece molding/even heat conduction/high temperature resistance/sturdiness and durability.

The surface is sprayed with nano-inorganic ceramics, and the 28cm square baking pan is multi-functional and can be used to bake different types of desserts. Double-sided non-stick, easy to clean, grease-free paper can be used, and it will be clean with just one wipe. It has strong thermal conductivity, low sugar coloring, even coloring on all sides, and good taste. You can have it in 25 minutes.