Main Ingredients180g of low gluten flour

Supplementary Ingredients20g of egg whites 15g of matcha powder 15g of almond flour 15g of baking powder 1/4 tsp of light cream 90g of butter 100g of granulated sugar 65g of sugar

Matcha Cookies

1. Soften butter at room temperature and then beat it, then add sugar and beat it until it swells and turns white in color

2. Add the egg whites in 2-3 times, and beat with a mixer until a homogeneous creamy paste

3. Mix the low gluten flour, baking powder, almond meal, and mix in advance, and then sift it into the battered butter cream paste

4. Stir it well, and then add sifted matcha tea powder and mix it well to form the matcha tea dough

5. I chose a small wooden box mold for this cookie. small box, wrapped in plastic wrap and put in the refrigerator for about 30 minutes

6. chilled dough from the mold, cut into the desired size and thickness with a knife, preheat the oven, baking sheet paved with greaseproof paper, put the cookies lined up

7. temperature of 160 degrees Celsius, bake in the middle of the 20 minutes, remove from the fire, in the residual temperature of about 10 minutes can be warmed up

8. bake according to their own Oven specifics to adjust the temperature and time, pay attention to observation, do not bake scorched

Cooking tips according to the different matcha powder, properly adjusted to put more or less, according to personal taste adjustment it.