Watermelon Cookies

Watermelon Cookies

1. Prepare materials

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

3. Add egg yolk and mix well

4. Sift in low powder and mix well

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

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

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

8. Wrap the beet dough with pumpkin dough

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.

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

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

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

Tips:

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