Matcha Rice Noodle Biscuits
1.
Butter is softened by adding powdered sugar
2.
Then add 10g honey
3.
Whisk slowly with an electric whisk
4.
Add the egg liquid in several times and mix well each time
5.
Keep whipping until the butter is visibly lighter in color and light in texture
6.
Add rice noodles, the rice noodles are not sticky, but sieving is fine
7.
Mix with spatula until there is no obvious dry powder
8.
Add 5g matcha powder, mix well
9.
Wrap it in oiled paper, put it in the refrigerator and freeze it overnight
10.
Cut into 3mm thick slices
11.
You can sprinkle some coconut paste on the sides of the cookies
12.
Soak the salted cherry blossoms in warm water in advance
13.
Lay it flat on the baking tray with cherry blossoms on the surface
14.
Preheat the oven to 170 degrees, 15 minutes later