Main Ingredients

Low gluten flour 220g Unsalted butter 140g

Matcha powder 2g Red currant powder 2g

Black sesame seeds 5g Egg wash 50g

Powdered sugar 80g

Watermelon Cookies Steps

1.? Weigh all the ingredients into portions and cut the butter into small pieces.

2.? Add the softened butter to the powdered sugar and put it in a whisk bowl.

3.? Use an electric whisk to fluff the butter and add the egg mixture.

4.? Add the egg mixture to the butter in three batches and beat with an electric beater until the butter becomes large and fluffy in volume and then stop beating.

5.? Sift in the gluten flour and mix well with a silicone spatula.

6.? Divide the dough into three parts, one part add matcha powder to make watermelon rind, one part plain to make melon flesh, and one part add black sesame seeds and red currant powder to make melon flesh, leave some extra for the one with melon flesh.

7. Knead the dough well and cover with plastic wrap.

8. Roll the red flesh into long columns and put them in the freezer for half an hour, until firm. The other green and the original flavor put in the freezer, do not need to freeze hard.

9. Roll the original color dough into a rectangle with a rolling pin, wrap a portion of the red dough around it, and shape it into a long column.

10. Wrap the green dough in the same way and place it in the freezer again for half an hour.

11.? Take out the frozen dough and cut it into slices about 0.5 cm thick.

12.? Place the sliced cookies on a baking sheet, leaving some spacing between each piece, and bake in a preheated oven at 170 degrees Celsius in the middle for about 13 minutes. I made two trays for this recipe amount.

13.? Baked cookies unusually crispy, so that at first glance is not like a watermelon ^_^