Matcha Bunny Cookies

Matcha Bunny Cookies

1. The butter is softened at room temperature and smoothed with a spatula (no need to beat);

2. Add powdered sugar and stir evenly;

3. Add half a raw egg yolk and mix well;

4. Sift in low-gluten flour and form a dough;

5. Divide the dough into 2 portions, add one portion to matcha powder and knead well;

6. Divide the original color dough into 2 pieces of 10 g dough and knead them separately;

7. Roll the matcha dough with oil paper into a 10*10CM square;

8. Knead the slightly larger raw color dough into a 10cm long trapezoid (bunny face)

9. Knead 2 pieces of 10g of the original color dough into a flat shape (bunny ears) with a length of 10cm, put all the dough on a baking tray (to prevent deformation) and freeze for 5-10 minutes until slightly hard (don’t be too hard, when shaping Easy to break);

10. Cut the matcha dough into three 0.6cm wide strips, stack them one by one and place them on top of the rabbit's face (compact with oil paper to prevent space) and put the two ears on both sides of the matcha dough (compact) and cut out 2 A 0.3cm strip is placed on both sides of the ear (compacted)

11. Wrap the whole bunny shape with the remaining matcha dough and freeze for 30 minutes to set

12. Cut into pieces of 0.6CM thick one by one;

13. Decorate the eyes and mouth with black sesame seeds

14. Put it in the middle layer of the preheated oven at 130°C for about 20 minutes (cover with tin foil)

Tips:

1. Don't freeze the dough too hard, it will break when shaping;
2. The butter does not need to be sent;