1. Weigh the butter of the two doughs separately, soften them separately, and add powdered sugar.
2. Use an electric whisk to beat slightly smoothly.
3. Add egg liquid.
4. The butter added to the egg liquid is also slightly beaten until the egg liquid and butter are fully integrated.
5. Sift in low powder.
6. Knead it into a dough and let it rest for half an hour.
7. Make the matcha dough in the same way.
8. Two kinds of dough are ready.
9. Wrap the matcha dough with plain dough, roll it out again, press out the pattern you like, and cut into small pieces.
10. Put it in a baking tray, 170℃ for 20 minutes.
11. The fragrant biscuits are ready.
Tips:The pattern is random, you can choose whatever you want.
