Matcha White Chocolate Sandwich Ball Cookies

Name: Matcha White Chocolate Sandwich Ball Cookies
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 95g Low-gluten flour; 100g Almond powder; 5g Matcha powder; 4 tablespoons Corn oil; 1 tablespoon milk; 50g White chocolate; 50g Caster sugar; A handful of salt

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4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Matcha powder is one of the commonly used raw materials for baking. The match of matcha and Bai Qiao refreshes the appearance! Matcha white chocolate sandwich ball biscuits are modified from the recipe of Japanese baking master Nakajima. Many of Nakajima’s recipes are for healthy desserts with no butter and less oil. They are relatively unburdened to eat, and there is no annoying high sugar, high fat, and high content. Calories, crispy and not greasy taste. The variety of ingredients makes them as nutritious as three meals a day, simple and kind, so that people can not only taste delicious, but also feel full of happiness.

Ingredients

95g Low-gluten Flour
100g Almond Powder
5g Matcha Powder
4 tablespoons Corn Oil
1 tablespoon Milk

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50g White Chocolate
50g Caster Sugar
A handful of Salt

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Matcha White Chocolate Sandwich Ball Cookies

1. Prepare all materials

2. Low-gluten flour, almond powder, matcha powder, caster sugar, and salt are put in a basin and mixed evenly. The powder should be sifted

3. Add corn oil and mix well first

4. Then use a spatula to stir into sand

5. Add milk and mix into cookie dough

6. Hands knead a dough

7. Next is shaping. Use a 1tsp measuring spoon to dig a spoonful of dough with a small spoon, flatten and compact it, and use your fingers to push out the biscuits.

8. Place the biscuits on a baking tray lined with greased paper

9. Preheat the oven to 170 degrees in advance, and put the biscuits into the middle of the oven.

10. Oven 170 degrees, up and down fire, bake for about 20 minutes

11. After the biscuits are cooled and squeezed into the melted white chocolate, the compaction is complete

12. Finished product~

Tips:
If the milk can’t form a dough after adding it, adjust the amount appropriately, add a little bit, don’t add too much, otherwise the dough will be too soft and difficult to shape.