Matcha Cranberry Cookies

Matcha Cranberry Cookies

1. Prepare all materials in advance and set aside for later use.

2. The President's butter softened to the point where he poke holes in his fingers and broke it up with a hand-held whisk.

3. Sift 50g powdered sugar (remember to sieve to prevent the batter from getting grainy).

4. Sift 50g powdered sugar (remember to sieve to prevent the batter from getting grainy).

5. Sift 5g Uji matcha powder and pour it in.

6. Add 30g dried cranberries and continue to mix well.

7. Pour in the sifted low-gluten flour.

8. Continue to mix until the batter is smooth.

9. Lay a plastic wrap on the Xuechu cranberry biscuit mold.

10. Pour the batter and put it in the refrigerator for half an hour (you can also refrigerate for 2 hours).

11. Cut the frozen matcha cranberry batter into small pieces of biscuits.

12. After preheating the oven, bake at 170°C for 20 minutes, and cover with tin foil halfway.

13. Appreciation of the finished product.

Tips:

1. Baking with tin foil can keep the green of the cookies, and the brand of matcha powder is also very important;
2. If the oven temperature is too high, you can adjust the baking temperature to 150~160° to avoid burning.