Matcha Cookies

Name: Matcha Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g butter; 1g salt; 42g Animal whipped cream; 50g Powdered sugar; 110g Low-gluten flour; 10g Matcha powder

by Pomegranate tree 2008

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The taste of matcha is bitter and astringent, but the aftertaste is endless. When combined with the sweetness of powdered sugar, the taste is just right, not sweet at all.

The fragrance of tea and the fragrance of milk accompany you in a warm afternoon.

Ingredients

Matcha Cookies

1. The butter is softened at room temperature, then use an electric whisk to break up,

2. Add powdered sugar and salt with an electric whisk,

3. Add the whipped cream in 2 times. After it is completely blended, add another whipped cream.

4. Beat until the butter has doubled in volume and when the color turns pale yellow, sift in the low powder and matcha powder,

5. Mix the flour and butter until the flour is not visible. Put the cookie paste into the piping bag. The piping mouth can be selected according to your preference. Squeeze the cookies on the non-stick baking pan. If the baking pan is not For sticky, oily paper should be used. The squeezed pattern is as good as you like. Try to be the same size. Preheat the oven, fire up and down, the middle layer is 170 degrees, and bake for 25 minutes.

6. Let it cool in the oven and keep it tightly sealed so that it will be crispy.

Tips:
The oven temperature and time should be adjusted according to your own oven. '
To save the cookies, wait until the cookies are completely cool and keep them sealed.