Matcha Cookies
by Junzhi
Favorite
Difficulty
Easy
Time
30m
Serving
2
【Matcha Cookies】(Reference weight: 26 pieces)
1. After the butter has softened, add powdered sugar and beat with a whisk until the volume is fluffy. The state of whipped butter is shown in the picture. Mix low-gluten flour, cornstarch and matcha powder and sift into the butter. Use a rubber spatula to mix evenly, so that the powder and butter are completely mixed
2. Mix well to form a moist batter. Put the batter into the piping bag, and squeeze the cookie batter on the baking tray. Put the baking tray into the preheated oven at 180℃, the middle layer, bake for about 12 minutes, and it will be out of the oven. This recipe uses the small star-shaped spout shown in the picture, which is extruded vertically. You can also use other nozzles to squeeze the cookie batter. Cookies of different sizes and shapes, the baking time will be different, please adjust as appropriate
Tips:1. This is a cookie that does not use eggs or other liquid ingredients such as milk or fresh cream. The recipe is very simple. The addition of corn starch further reduces the gluten, making the cookie taste crisper and more moist;
2. For matcha-flavored cookies, pay more attention to the heat when baking, so as not to be over-colored and affect the color of the cookie itself.
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