Sakura Cookies

Material A

• 150 gr butter
• 100 gr margarine
• 200 gr powdered sugar (I use 180 gr)
• 2 egg yolks
• 1 egg white
• 1/4 tsp salt

Ingredients B (Mixed And Sift)

• 400 gr medium protein flour (I use low protein)
• 1 tsp baking powder (I use 1/2)
• 50 gr powdered milk
• 25 gr cornstarch
• Strawberry powder

How to make

• 1. Mix ingredients A, beat until fluffy and white.
• 2. Add in ingredients B little by little, stir with a spatula until smooth, don't overmix so that the cookies are crispy and not hard.
• 3. Take 1/2 of the dough with strawberry powder.
• 4. Roll out the dough, print with sakura mold, arrange on a baking sheet lined with baking paper.
• 5. Bake in the oven at 140°C for 15 minutes, lower the temperature to 100°C, bake until cooked and dry.
• 6. Remove, cool, store in an airtight jar.

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