Matcha Cookies

Ingredients

• Low gluten flour 100g
• Butter 65g
• White sugar 20 grams
• Powdered sugar 30g
• Egg liquid 25g
• Matcha powder 5g

Steps

1. Prepare materials

2. Soften the butter at room temperature until it leaves an impression when pressed with your finger

3. Add powdered sugar and white sugar, stir evenly with a whisk first, so that there will be no splashing when whipping

4. Use an electric whisk to beat until fluffy and white

5. Add egg liquid in three more times

6. Beat evenly after each addition

7. Use a spatula to scrape around the whipped butter

8. Mix the low-gluten flour and matcha powder evenly and sift into the butter mixture

9. Mix well

10. Put the piping bag into the piping nozzle. I used the Xuechu Medium No. 6 18-tooth piping nozzle, and then put the batter into the piping bag.

11. Then squeeze into the mold

12. Place in the preheated oven, heat up and down to 150 degrees, and bake in the middle layer for about 15-20 minutes

13. Finished product picture

14. Figure 2

15. Figure 3