Keep the unsalted cream at room temperature (as long as there are traces of hand pressure). Beat the unsalted cream with an egg beater until it becomes creamy.

Add sugar and salt and beat well with an egg beater (because there is no baking powder, the cream will have a crisp taste only after being beaten well).

Add the eggs twice and mix well with an egg beater.

Then add the sieved flour and matcha powder twice, and mix them evenly by plastering (avoid kneading the flour, lest the gluten of the flour affect the taste).

Finally, add chocolate beans and stir well.

Knead the stirred dough into a ball by hand and put it into a baking tray at regular intervals.

Crush the dough by hand; Bake in an oven preheated to 165℃ for about 15 minutes and stew for 5 minutes. Then open the oven, move it to the iron shelf and let it cool.

Before that, I had made a biscuit dough with matcha cranberries and rolled it up in the freezer. This time I also took it out, cut some pieces and baked some. The biscuit dough of matcha cranberries is made in the same way as that of matcha chocolate beans.

I like my own cookies!