Margarita & Matcha Biscuits

Margarita & Matcha Biscuits

1. Take 55 grams of butter and soften it at room temperature. (Do not heat it to soften, just let it soften by itself at room temperature)

2. Use a manual whisk to stir until it becomes a paste, as shown in the picture. (Do not use an electric whisk)

3. Add 30 grams of powdered sugar and continue to stir until it is evenly mixed and the color becomes lighter.

4. Strain the egg yolk through the dough to form a powder.

5. Add the filtered egg yolk powder and continue to stir until it is evenly mixed.

6. At this time, you can add the mixture of low-gluten flour, cornstarch and matcha powder and stir. (Remember to sift the low-gluten flour, cornstarch and matcha powder, and knead the dough after mixing. Be sure to knead it several times until there is no flour in the bowl and hands, and the color is uniform, such as Picture)

7. Cover with plastic wrap and put in the refrigerator for 30 minutes. (Not frozen, but refrigerated, which is the fresh-keeping layer of the refrigerator)

8. After taking out the dough from the refrigerator, divide it into 20 small balls, and then press them with your big thumbs in turn to form the biscuits~~

9. The oven is 170 degrees up and down, middle level, 15 minutes.

10. After taking it out of the oven, place it on the cooling rack. After the biscuits are cool, they can be placed in the biscuit box. (The biscuits are a bit soft right after they are taken out, but they are crispy after they cool down)

Tips:

If you like the strong flavor of matcha, put 8g of matcha powder, if you like the lighter flavor, put 6g of matcha powder. Choose according to your taste~~