1. The butter is softened at room temperature in advance so that your fingers can be easily pierced (you can blow the container wall with a hair dryer to help soften it), after softening, use an egg beater to beat the butter until the butter is slightly whitish
2. Add powdered sugar, stir to mix the two evenly (the powdered sugar is finer than white sugar, which is not easy to melt)
3. Pour the egg liquid in twice, stirring each time until the egg liquid is completely absorbed
4. Sift in low-gluten flour and matcha powder
5. Stir evenly, make it fully mixed (I got it started) This step requires patience
6. Plastic wrap or baking paper to help shape the shape you want (a mold is better) put it in the refrigerator for 1 hour
7. Take it out from the refrigerator and cut into slices with a width of 7mm (if the dough is too hard, let it stand at room temperature for a while and then cut it)
8. Mint wash with kitchen paper to absorb moisture
9. Lay baking paper on the surface of the cookie and press the mint leaves that are clean and moisture-free to keep the cookie spacing
10. Preheat the oven at 165° for 5 minutes, spread oil paper on the baking tray and put cookies at 165° for about 15 minutes, and observe the coloring in the last few minutes.
11. Let the cookies on the baking tray cool at room temperature before eating
Tips:Butter is not softened ❌melt into liquid like usual, so it’s soft enough that your fingers can easily poke it in.‼ ️
The mint leaves will shrink and shrink when they are roasted.‼ ️
Don’t put the cookies on the baking tray too full and leave a proper space because the cookies will expand slightly after baking.‼ ️
After baking, let the cookies cool at room temperature before taking them so as not to break and affect their appearance‼ ️
After cooling, the unfinished cookies can be stored in a container to prevent moisture from affecting the taste‼ ️
