I made a similar margarine shaped cookie. It doesn’t take long to bake, so the middle is slightly moist and the outside is crispy. I think you have to add peanut butter to get the same feel as the margarine sold in the market. If you want to eat softer, reduce the baking time 1-2 minutes. I spread the egg yolk on top and toasted it, so it’s much more golden, so I think it’s more like margarine.
90g unsalted butter
20g peanut butter
50g brown sugar
2g vanilla extract
140g soft flour
80g almond powder
2g baking powder
1. Soften unsalted butter, add peanut butter and mix well, then add brown sugar, salt and honey and mix well.
2. Add eggs and vanilla extract and mix well, sift in soft flour, almond flour and baking powder, mix well, cover with cling film and refrigerate for about 30 minutes.
3. Divide the dough into pieces about 18g, round, place on a baking tray, gently press to flatten and then use a scraper to shape.
4. Spread egg yolk on top and bake in preheated oven at 170 degrees for about 10 minutes.