Matcha Cranberry Cookies

Name: Matcha Cranberry Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 110g Low-gluten flour; 75g butter; 60g Powdered sugar; 15ml Whole egg liquid; 35g Dried cranberries; 5g Matcha powder

by Miss.Qiao

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There is a husband at home who loves sweets, but I always feel that there are too many additives sold outside, so I started to make biscuits for him. I have always made traditional cranberry biscuits, but I especially like matcha. So this time I made matcha cranberry biscuits. If there is a diabetic in the family, you can replace the powdered sugar inside with xylitol. I made it once. My parents like it very much, but my husband said that the taste does not have powdered sugar. It's delicious, if you don't like matcha, just replace the 5g matcha inside with low-gluten flour.

Ingredients

Matcha Cranberry Cookies

1. Prepare the ingredients, the butter must be softened at room temperature

2. After the butter is softened (you can dent it with a finger), add the powdered sugar, stir well, no need to beat

3. Add the whole egg liquid and mix well

4. Pour in the dried cranberries. If the dried cranberries are big enough, you can use a knife to cut them into smaller pieces and mix well.

5. Add low-gluten flour and matcha powder, mix well, and become a dough

6.

7. Then put it in the abrasive tool and take it out (put the plastic wrap in the abrasive tool, so that it will not stain the abrasive tool, so that it is clear, and it is easy to take it out when you take it out), flatten it, and freeze it in the refrigerator for 1 hour

8. Use a knife to cut the frozen rectangular dough into 0.7cm-long noodles, and put the cut noodles into the baking tray

9. Put it in the preheated oven, heat up and down, 160°C, middle level, about 20 minutes

Tips:
The butter must be softened at room temperature, don't heat it (I have tried heating to soften it, and the dough will be very soft in the end)