Camouflage Margaret Cookies‼️ Adorable Three-Color Combination
Margaret cookies are a simple entry-level baking recipe that is almost failproof. Today, let's make an advanced version by adding matcha and cocoa to create a super cute camouflage-style cookie.
Ingredients
Steps
Prepare the ingredients
Cut the butter into small pieces and let it soften completely until it can be indented with a finger.
Add powdered sugar. 20g of powdered sugar makes it not too sweet. If you like it sweeter, add up to 30g.
Add powdered sugar to the butter and press it with a whisk head to avoid splattering while whipping.
Whip the butter and powdered sugar at low speed until smooth, which takes about half a minute. Avoid overwhipping.
Sift in cake flour and corn starch.
Boil an egg fully (10 minutes in boiling water works well). We only need the yolk.
Crush the egg yolk using a spoon.
Sift the crushed yolk while pressing through.
Finish sifting all the flour and yolk.
Fold and mix using a spatula.
Mix the butter and dry ingredients together.
Knead into a dough by hand, just until it forms a ball. Don't over-knead.
Divide the dough into three equal parts.
Add sifted cocoa powder to one part.
Add sifted matcha powder to another part.
Knead all three colored doughs individually until well-mixed.
The total dough weight is about 180g, which makes 18 cookies. Use a kitchen scale to evenly size each piece of dough.
For each cookie, use approximately 10g, taking small amounts from each colored dough to total the desired weight.
Roll the dough into a ball.
Place the prettiest side of the dough ball facing up.
Press the center with your thumb or index finger.
Natural cracks will form around the edges.
Preheat the oven to 170°C and bake for 20 minutes.
The cookies will expand slightly in the oven.
Remove and let cool.
Camouflage colors.
Each cookie has a unique pattern.
Super cute!
Melts in your mouth!