Matcha Cookies

Overview

The matcha puff pastry I made last time, although the layers are not very clear, the faint green circles and the faint fresh aroma of matcha are very attractive! I tried making matcha cookies this time. When I squeezed the cookies, the color was dark green, but I didn’t know if they would look this good after baking! The color is a little lighter after it comes out of the oven, but it's still the color I like. The fresh aroma of matcha covers the rich milky aroma of butter. Friends who don’t like the smell of butter may wish to give it a try!

Tags

• pastries
• butter
• cake flour
• egg liquid
• matcha powder
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Cut the butter into small pieces and soften at room temperature; mix the cake flour and matcha powder and sift together and set aside.

   

2. 2 Sift together the cake flour and matcha powder and set aside.

   

3. 3 Egg liquid, white sugar, powdered sugar

   

4. 4 Beat the softened butter with an electric mixer at low speed for a few times, then add the white sugar and powdered sugar.

   

5. 5 Add the egg liquid in portions, beating thoroughly after each addition before adding the next time.

   

6. 6 Beat until fluffy and feathery. Remember not to over-beat, and the entire process should be controlled within 5 minutes. Over-beating will also affect the pattern.

   

7. 7 Add sifted flour

   

8. 8 Use a rubber spatula to cut and mix evenly until the dough is moist and has no dry particles.

   

9. 9 Put the mixed batter into the piping tape.

   

10. 10 Line a baking sheet with tin foil and squeeze the cookies into the baking sheet, leaving a gap in the middle.

    

11. 11 Preheat the oven to 175 degrees, and heat the middle layer up and down for about 15 minutes until the surface is colored.

    

12. 12 It's really the last leftovers, with a few small chrysanthemums squeezed in. It's quite cute.