Matcha Bunny Cookies

Matcha Bunny Cookies

1. The butter is softened at room temperature and manually beaten until it is smooth. Add in powdered sugar and mix in three times, then add egg yolk, mix evenly, sift into low-gluten flour, cut and mix evenly and mix into a dough

2. All the mixed dough is 345g and divide it into two parts (172g one part). One part is mixed with matcha powder and knead well.

3. The original dough is divided into three portions of 20g, 20g, 132g, two of 20g are rabbit ears, and 132g is rabbit face

4. Roll the original dough into the shape shown in the picture (both are 20cm long and 20g are flat bars and 132g are oval). Roll the matcha dough into a 20cmx20cm square

5. Put it in the freezer (frozen or refrigerated!) and freeze for 5-10 minutes until the dough hardens. This is the rabbit's face! The more the aspect ratio of the ellipse cross section is 2:1

6. Once the dough is completely frozen, you can start assembling~ First, cut out three 1cm wide strips of the matcha dough and stack them on the center of the oval bunny face.

7. Glue bunny ears on both sides of the matcha dough

8. Same as step 7 and then pack oil paper to compact and flatten

9. Cut two 6mm wide matcha sticks

10. Glue it to the outside of the bunny ears as shown in the picture (start close to the base of the ears)

11. Follow step 7 to compact and flatten the oil-coated paper

12. Roll up the remaining matcha dough

13. As in step 7, the oil-coated paper is compacted and flattened and then frozen for 20 minutes and then refrigerated for 20 minutes

14. The whole cookie bar is frozen and cut into 5mm wide slices

15. Use black sesame seeds to stick out the nose and mouth. Use chopsticks to dip a little bit of water. It will be better to stick to the eyes. The shape of the "eight" like in the picture will be more cute.

16. Preheat the oven for 160 and bake for 15-20 minutes. After baking for 7-8 minutes, you can cover with tin foil to prevent the surface from being too dark.

17. Baked

Tips:

If it is replaced with fine sugar, the ductility of the dough will be stronger, and it will be stretched when it is baked, and there is a risk of deformation and cracks.

How to make "sugar-free" desserts. Changing to xylitol sugar here can change the ductility of the dough and also has the effect of retaining moisture. How to change to xylitol, the cookie shape will swell badly when it is baked, and the finished product will be easily deformed. It’s not as delicious as sugar. You can also just replace part of the sugar. Finally, the friendly reminder is that adults should not eat more than 50g of xylitol a day, and don’t rely on it too much.

About oil

Do not pass the butter in the first step! Play manually! It’s okay to be smooth. Don’t blow in the air, otherwise you will cry even after you want to cry during plastic surgery! I have made this mistake in the work of my previous rainbow heart cookie under the work of my friend. The cookie will be severely deformed, and you don't want your little bunny to become a magical sample paper~

If you want to use vegetable oil, the taste and fragrance will be greatly reduced, and it will be easy to break. I don’t really recommend it.


Many friends have reported that the dough is easy to break when kneaded. You can try to knead it into a dough and refrigerate it for a while to solidify the fat in the dough and allow the dough to fully absorb the moisture inside. In this way, the dough becomes flatter after being rolled, and it is not sticky, making it easy to shape

freeze! hard! again! cut! It’s something more important than anything else. If you cut it down, the bunny will flatten your ears and split your ears. You know~ It’s cut into triangles, you made it~ Don’t blame me if it’s broken. You can adjust the freezing time but Make sure that the cookie bar is hard and won’t be deformed when you cut it. If it feels not hard enough after a cut, you must freeze it again. I will shout again! freeze! hard! again! cut!


Don’t worry about the step of flattening the gap with greased paper. Omit the greased paper tightly to the dough without leaving bubbles. Of course, if you have holes like a cookie, then please~

When the matcha noodles are frozen, pay attention to the time because they are thin and easy to freeze. If they are too hard, they will crack. So pay attention to the softness of the noodles~
The oven is a Whirlpool 321T steamer