1. Prepare all the ingredients, soak the raisins in warm water and dry them with kitchen paper
2. After the butter is softened, beat it evenly with an electric whisk, the volume is enlarged and the color is whitish
3. Add egg liquid in portions and beat evenly
4. Whipped up and waited for my state as shown in the picture
5. Chop raisins and set aside
6. Sift low-gluten flour and matcha powder into the whipped butter, and stir evenly with a silicone spatula until the dry powder is invisible
7. Pour in the cut raisins and continue to mix evenly
8. The mixed state is shown in the figure
9. Grab the dough with your hands
10. Reshape the biscuit moulds, put them in the freezer of the refrigerator for 1 hour and take them out
11. Take it out and slice it, and preheat the oven to 155 degrees while slicing
12. Place the cut biscuit embryos on the baking tray and put them in the middle of the oven to bake for about 20 minutes. If you don’t want the surface to be too dark, you can cover the biscuits with tin foil after baking.
I don’t add a lot of matcha powder to this cookie, only a few grams. If you like the strong taste of matcha, you can adjust the amount of low-gluten flour and matcha powder. You can also replace raisins with dried cranberries or almond flakes or honey red beans.