Colorful Lollipop Cookies

Name: Colorful Lollipop Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Low-gluten flour; 2 pcs egg; 10g Matcha powder; 10g cocoa powder; 5g Red yeast powder

by The plate can sing

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Make yourself a healthy rainbow-colored biscuit for your child, and give him a full surprise. For the color of this cookie, I did not use any coloring matter, but used matcha powder, cocoa powder, and red yeast rice powder instead, which is healthy and delicious.

Ingredients

Colorful Lollipop Cookies

1. Prepare the required ingredients, soften the butter at room temperature, add icing sugar, and beat at high speed until the color becomes lighter and the volume becomes larger

2. Beat the eggs evenly in advance, add the egg liquid to the butter in 3 times, and after each addition, beat them evenly and then add the next time.

3. Sift in low-gluten flour and mix well. Divide the batter into four parts. Add cocoa powder to one part, matcha powder to one part, red yeast rice powder to one part, and original flavor to the last part

4. Knead 4 parts of the batter into dough separately, roll the dough of 4 colors into a thin rectangle of the same size (about 0.2 cm thickness), and then stack them together

5. Slowly roll up from one end, cover with plastic wrap, and freeze in the refrigerator for about 20 minutes. After freezing, take out the dough and cut into slices about 0.5 cm thick.

6. Soak the bamboo skewers (or toothpicks) in water in advance, so that they won’t stick when baking

7. Put the bamboo skewers into the biscuits, put them in the baking tray, preheat the oven in advance, about 180 degrees for 20-25 minutes (time and temperature depend on your own oven)