Matcha Biscuits

Matcha Biscuits

1. After the butter is melted, add sugar, sieve and add matcha powder, stir the whole egg

2. Sift the low-gluten flour into the liquid and stir

3. Put the mixed dough into the plastic wrap to make a rectangular strip. If there is a rectangular mold, put it in the mold to shape it.

4. Then put it in the freezer for 40-60 minutes

5. After taking it out of the refrigerator, cut into 0.5cm thick slices and put them on tin foil for baking

6. Preheat the oven, add the biscuits to 180 degrees and bake for 15-20 minutes

7. The last biscuits baked are crispy and not hard

Tips:

Flour should increase or decrease according to the softness when mixing. The dough should not be hard, nor can it become a thin batter. You just need to knead it with your hands to make a shape. Don't cut the biscuits too thinly or they will be battered when baked. When baking to the last few minutes, pay attention to observe that the edges of the biscuits are slightly yellowed and the moisture evaporates and they are ready to be out of the oven~