Materials:

Unsalted butter 75g

Powdered sugar 50g

Egg wash 1 tablespoon or 10g

Uji-Matcha 8g

Dried cranberries 35g

Low gluten flour 95-100g

Add the egg mixture and mix until the egg mixture is completely absorbed...

Add the matcha powder, I used Uji, I feel that it will be more absorbent, with Master Zhu's can add up to 10 grams....

Mix well, add the cranberries and continue to mix well...

Add the low-flour, remember to sift if you are using the Mae Mae brand.

Mix well until there is no white powder...

Lay a piece of plastic wrap on the table and shape the matcha dough into a large rectangle.

Then press a little bit to form a long strip, and put it into the refrigerator for 1 hour, or half an hour if you freeze it. Frozen too long frozen too hard to cut, you can put the frozen back to temperature

Frozen cut blocks, normal 165 degrees 18 to 20 minutes can be, my family's oven temperature is low, so it is 170 degrees 25 minutes, the oven is not the same as each family, depending on the situation to adjust the temperature and time....

The delicious matcha cranberry cookies on the finished, simple it