Rabbit Cookies

Prepare materials

Soften butter and beat with powdered sugar until smooth

Add egg yolk and beat evenly

Sift in the low flour and knead evenly (don’t knead too much, just make sure the flour is moist)

Divide into two equal parts, add matcha powder to one part and knead well (each part here is 156g)

Divide the original color dough into three parts: 120g, 18g, and 18g

Shape 120g of dough into a rectangle (rabbit's face), and 18g of dough into a flat strip of the same length (rabbit's ears). Place in the refrigerator and freeze until hard

Take it out, fold the two ears on your face, fill the middle of the two ears with matcha-flavored dough, and freeze in the refrigerator until hard

Roll out the remaining matcha-flavored dough into a thin sheet with the same length as the rabbit dough you just made. If it is wide, measure the circumference in step 8. Put it in the refrigerator to freeze for a while. Don’t freeze it too hard and prevent it from being stacked

Wrap the dough in step 8 with the dough in step 9 and freeze in the refrigerator until hard

slice

Dot the eyes and mouth of the rabbit with sesame seeds

Oven at 180 degrees for 15 minutes. (After baking for seven or eight minutes, you can cover the biscuits with a piece of tin foil to prevent the matcha color from smearing)

Overview

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Ingredients

Steps