Matcha Meringue Cookies

by Kang Kang 1818

4.8 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

I have been very skilled in making shortbread cookies. Recently I have been cooking and eating them. This time I used matcha to make shortbread. The finished shortbread has a light matcha fragrance. In addition, because of the addition of candied date paste, there is no additional sugar added. The pastry is still very sweet.

Ingredients

Matcha Meringue Cookies

1. Peanuts are fried and cooked and put in the grinding cup of the food processor

2. Powdered

3. Ejiao jujube cooked into jujube paste

4. Take out and pour on a plate

5. Stir evenly to form balls

6. Do the required amount

7. 300g flour plus 2g yeast powder and 150g hydrated dough will be doubled in size

8. 90g flour plus 10g matcha powder

9. Mix and pour in 50g corn oil

10. Made into shortbread

11. Exhaust the fermented dough, then roll it into a large noodle and spread it with matcha pastry

12. Tightly wrapped around

13. Roll out with a rolling pin

14. After rolling it up, cut into sections, take a pasta and roll it out a bit, put on the peanut and jujube paste filling

15. Wrap and press flat

16. Preheat the electric baking pan and put the raw embryo

17. Just cook on both sides

Tips:
The peanuts are fried in advance and set aside.

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