Butter 130g

Fine sugar 25g

Powdered sugar 35g

Egg

Matcha powder 10g

Matcha Cookies Steps

1

Softened butter with 25g fine sugar, 35g powdered sugar whisked and puffed.

2

Add the egg mixture in batches, each time making sure it is completely absorbed into the butter.

3

The whisked butter-egg mixture is fluffy and light.

4

Mix the low-flour and matcha powder well and sift them into the butter-egg mixture in step 3.

5

Cut and mix well to form a dough (don't knead hard to avoid gluten).

6

Place in a piping bag and use a daisy piping nozzle to squeeze out your favorite shape. Preheat oven to 190 degrees Celsius, middle layer, 10 minutes or so. After baking, place on a baking rack to cool naturally, then seal and store.

Tips

1, cookie baking time is short, easy to bake, the last few minutes must be on the side of the watch, baked to their favorite degree of color can be taken out. Especially if the production of chocolate cookies, in the process of baking to the color change is not obvious, need to be careful with the fire, do not bake too much.

2. If you are making chocolate flavored cookies, it is recommended that you use 25g-30g of cocoa powder, and keep the total amount of cocoa powder at 200g. However, it is not recommended to put too much cocoa powder, if more than 30g, it will make the cookies taste with bitter.

3, if the room temperature is relatively low, the butter is likely to solidify due to low temperature and make the batter dry and hard, difficult to squeeze out of the laminating bag. In this case, you can add more egg wash to make the batter easier to squeeze out. But it's still recommended to make it at a slightly warmer room temperature with the butter softened thoroughly haha.

: )