Margarita cookies are a small cookie for baking starters, easy to make and almost never fail, today I'm going to make an advanced margarita with matcha and cocoa to make a very cute camouflage version.

Materials:

50 grams of butter, 50 grams of low-gluten flour, 50 grams of corn starch, 20 grams of powdered sugar (20 grams will not be very sweet, you can add up to 30 grams), cooked egg yolks 1, 2 grams of matcha tea powder, 2 grams of cocoa powder.

Practice:

1. Cut the butter into small pieces and soften it sufficiently so that there is a crater when pressed gently with your finger.

2. Add powdered sugar to the butter, stirring and pressing with the head of the whisk first to prevent splattering when whipping.

3. Beat the butter and powdered sugar at low speed until smooth, about half a minute, do not over-beat.

4. Sift in the low-gluten flour and cornstarch.

5. Cooked egg yolks with a spoon pressure through the sieve, pay attention to the eggs cooked in advance to cook a little longer, the yolks should be fully cooked can not have loose heart.

6. Use a spatula to cut and mix well, butter and powder basic mix, directly hand kneaded into a ball.

7. Divide the dough into three parts, in fact, two parts were sifted into the matcha powder and cocoa powder, kneaded evenly.

8. Take 2 pieces of each of the three colors, ***6 small pieces, 10 grams of total weight per portion, and roll them out in the palm of your hand, you can make 18 pieces of this recipe in one ****.

9. Use your thumb or forefinger to press in the center to form natural cracks all around.

10. Preheat the oven to 170 degrees Celsius, bake in the middle layer for 20 minutes, the last 5 minutes covered with tinfoil to prevent coloring.