Matcha Baumkuchen Cookies
Overview
These past few days, I have been toiling until very late every day to make these biscuits. My mother said that I have gone crazy, okay, I admit it... This biscuit is specially made with matcha, because my cousin likes anything with matcha flavor, so I made some for her to take home...
Tags
Ingredients
Steps
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Add the softened butter at room temperature to the powdered sugar and beat evenly with a hand mixer.
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Add the egg liquid in 2 additions, beating each time until completely combined before adding the next time.
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Sift in the flour and mix evenly with a rubber spatula.
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Use your hands to gently shape into dough.
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Divide the dough into 2 parts, one part is 5g less than the other.
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Add 5g of matcha powder to a 5g portion of the dough and quickly spread it evenly with your hands. (I didn’t catch it evenly. If I had known better, I wouldn’t have been lazy and kneaded the dough in two steps.)
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Use a rolling pin to roll the matcha dough into a 2mm rectangular sheet, and cut the edges flat.
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Then roll the white dough into 2mm thin slices and cut out a rectangle of the same size as the matcha dough sheet.
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After the two dough sheets overlap, use a rolling pin to gently roll them and press them tightly.
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Use plastic wrap to roll up the dough sheet. If you don't use plastic wrap, the dough will fall apart easily.
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Use a little force when rolling to make it fit tightly. Place in the refrigerator for half an hour.
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Take it out and cut into 3mm discs.
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Preheat the oven to 150 degrees, middle rack, upper and lower heat, for 18 minutes.
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After taking the test, take it out and let it cool.
