Matcha Cookies

Matcha Cookies

1. The butter is softened at room temperature, and it must be in this state (it must be in this state, if your butter is a bit hard and won't come out in the end, don't complain!) Add sugar and beat evenly.

2. You don't need to beat it, just stir it evenly, and then knock in an egg yolk. Continue to beat well.

3. Sift in the low-gluten flour and matcha powder to add the powder in three times.

4. The final state. If it is particularly thin, the final cookie pattern will not be so beautiful.

5. I used two layers of piping bags. I used Sakura Flower Mouth. When making cookies, it is best to use two or three layers of piping bags. If your batter does not feel very squeezed, then you can rub it a few times with your hands before squeezing it.

6. Extrude the circular wreath. The oven can be preheated when squeezed, preheating at 155 degrees.

7. Lower the heat to 150°C and bake at 165°C for 16 minutes.

8. The pattern of the baked cookies is still beautiful.

9. The chocolate melts in water.

10. Take a cookie and dip it in.

11. I also dipped some red sensations, and I felt that red was not as good as white.

12. Decorate with these colored beads.

13. Without this kind of sugar beads, you can also decorate with nuts and dried fruits.

14. Meimei da.