Matcha Cookies

Name: Matcha Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g All-purpose flour; 64g corn starch; 7g Matcha powder; 18g Mayonnaise Dressing; 35g Light cream; 68g Powdered sugar; 145g butter; 1g salt

by Qingshuizy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My daughter wants to eat matcha-flavored cookies. I bought a small can of Qinglan matcha powder some time ago, just to try. The color of the cookies made by this matcha powder is really beautiful, I really like the fresh green. The cookies are crispy and fragrant, and I ate a few pieces as soon as they are out of the oven. The deliciousness can't stop! Haha, the squeeze is not good, the craftsmanship needs to be improved. Because cookies are usually made less, the amount of butter is too heavy. If this is done, you can't control your mouth, hold back! The amount of this recipe was baked over ninety, and the one-liter container was filled with a large can. The cookies in the Aizhong powder version are crispy and moderate. If you like the crispy taste, choose the low powder version.

Ingredients

Matcha Cookies

1. The required materials are weighed and ready for use

2. Sift the flour, cornstarch and matcha powder and mix well.

3. Mix the butter, salt and powdered sugar slightly to prevent splashing.

4. Then use a whisk until the volume is puffy, white, and feathery.

5. Add a small amount of room temperature egg yolk liquid and whipped cream successively and continue stirring until it is completely absorbed, evenly and finely.

6. Pour the mixed powder into the butter paste and use a spatula to cut and press until there is no dry powder.

7. I like to use a disposable piping bag for convenience. If you are afraid of squeezing, you can put on another one. Cut the head of the piping bag and install the eight-tooth piping mouth, and put the batter into the piping bag.

8. Use a spatula to exhaust, push the batter toward the front, and then fix it with a clamp.

9. Extrusion pattern

10. Put it in the middle of the preheated oven, heat up to 170 degrees, lower the heat to 160 degrees, and bake for about 18 minutes. Adjust according to your own oven. Don't make the color darker. Pay attention to the color of the edge and it is basically ready.

11. After baking, remove the grilling net to avoid moisture at the bottom to make the cookies not crunchy.

12. Keep it in an airtight jar after letting cool completely

13. It's so crispy and so delicious that it can't stop!

Tips:
1. When the batter is put into the piping bag, you can use a scraper to exhaust air and push the batter to the front end.
2. The extruded pattern should have the same thickness to avoid uneven heating.
3. Don't bake the matcha cookies for a long time. The deep color will affect the appearance.