Watermelon Cookies

Watermelon Cookies

by Fei Er loves food

4.6 (1)







Cool down

Watermelon Cookies

1. Prepare materials

Watermelon Cookies recipe

2. After the butter is softened, stir with a spatula until smooth, add in powdered sugar and mix well

Watermelon Cookies recipe

3. Add egg yolk and mix well

Watermelon Cookies recipe

4. Sift in low powder and mix well

Watermelon Cookies recipe

5. Divide the dough into 4 parts, knead in 100 g of beet powder to make watermelon meat

Watermelon Cookies recipe

6. Knead 35 grams of pumpkin powder to make the part between the skin and flesh, and knead two 25 grams of matcha powder, add a little more to one part and a little less to the other part

Watermelon Cookies recipe

7. Roll the sugar beet dough into an 8 cm long cylinder, and roll the pumpkin dough into a rectangular slice with a length of 14 cm and a width of 8 cm

Watermelon Cookies recipe

8. Wrap the beet dough with pumpkin dough

Watermelon Cookies recipe

9. Roll out two pieces of matcha dough into rectangular slices of 7cm in length and 8cm in width, and divide them into 5 evenly.

Watermelon Cookies recipe

10. Wrap the pumpkin dough in different shades, press the seams with your hands, shape the wrap and freeze for about half an hour

Watermelon Cookies recipe

11. Take out the dough and slice it and decorate it with black sesame seeds

Watermelon Cookies recipe

12. Put it in a preheated oven and bake at 165 degrees for 15 minutes. To prevent over-coloring, tin foil can be added in the middle

Watermelon Cookies recipe


1. Pay attention to cover the plastic wrap during the production process to prevent the dough from drying out
2. If you want the biscuits to be beautifully colored, you can add a little food coloring on the basis of the fruit and vegetable powder


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