Ingredients: 200g butter, 250g low-gluten flour, 75g powdered sugar, two eggs, 50g milk, 5g cocoa powder and 5g matcha powder.

Making:

1, butter softens at room temperature, so it must be fully softened.

2. Beat the butter slightly with a low-grade eggbeater, add powdered sugar and stir evenly with a scraper.

3. Add an egg and mix well.

4. Add milk twice, stir slowly and mix well.

5. Sieve in the low-gluten flour and mix well with a scraper.

6. Put it in a piping bag. Don't put too much at a time, or it will be difficult to squeeze (6-tooth piping is better). Butter will squeeze easily if it is soft enough, otherwise it will be difficult. You can cover two layers if you are afraid of the explosion of the paper bag.

7. Squeeze on silica paper, preheat in an oven at 180℃ for 5 minutes, and bake at 180℃ for 20 minutes. Observe the coloring, and the surface will be slightly browned. The specific time will increase or decrease according to the situation of your own oven.

8. It will be soft just after baking and brittle when it is cold.

Ps: Matcha and cocoa powder. According to this formula, the basic biscuit dough was made and divided into two parts, and 5g cocoa powder and 5g matcha powder were added respectively, and the baking time was the same.

This amount is more suitable for giving to friends, and you don't need to cook it twice if you eat it yourself. As long as it is divided into three parts, it is three flavors. This recipe can make about 40 cookies.