Tea-scented Afternoon Tea Snacks-matcha Wreath Cookies
1.
Take the butter out of the refrigerator in advance, and soften it at room temperature until it can be easily pressed down by your fingers.
2.
Stir the powdered sugar, salt and milk liquid thoroughly and set aside first.
3.
Beat the softened butter and add the egg mixture in two portions.
4.
Use an electric whisk to beat.
5.
Then add milk and keep stirring.
6.
Sift in the flour and matcha powder and mix together with a silicone spatula.
7.
Prepare a disposable piping bag, wide mouth flower mouth, and put the matcha batter.
8.
Preheat the oven to 165°C, squeeze the garland on the baking sheet lined with baking paper, and make a clockwise circle. My amount can make about 15 cookies.
9.
Bake for about 15 minutes.
10.
While waiting to be cooked, melt the white chocolate, chopped nuts and cranberries in water.
11.
Finished matcha cookies~ Let it dry for a while, and it's crunchy.
12.
Dip Bai Qiao to balance the bitterness of matcha and make it look up.
13.
It's better to embellish crushed fruit~
14.
It can also be served on a plate to entertain friends.
Tips:
Melted chocolate: It must be soluble in water. You can put the chocolate in a bowl and heat it with water vapor; it is best to wear heat-insulating gloves to avoid burns.
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