Unsalted butter 150g Powdered sugar 80g
Whole egg liquid 60 grams Almond flour (original powder) 30g
Low-gluten flour (original powder) 140g Almond powder (matcha powder) 30g
Low-gluten flour (matcha powder) 130g Matcha powder (matcha powder) 6 grams
How to make matcha marbled cookies Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 1

Step 1

150 grams of unsalted butter, softened evenly at room temperature in advance. Matcha marble biscuits, intertwined dark and light matcha textures, crispy andFragrant. Illustration of how to do it 2

Step 2

Beat the butter evenly first. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Recipe 3

Step 3

Sift in 80 grams of powdered sugar. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Recipe 4

Step 4

Continue to beat until the color becomes lighter and the volume increases.Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 5

Step 5

60 grams of whole egg liquid at room temperature, add in 3 times and beat until the egg liquid is incorporated. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 6

Step 6

Add the egg liquid after each beat evenly. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 7

Step 7

Divide the batter evenly into 2 portions and set aside. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 8

Step 8

Sift in 30 grams of almond flour and 140 grams of low-gluten flour in one portion. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Recipe 9

Step 9

Sift 30 grams of almond flour, 130 grams of low-gluten flour, and 6 grams of matcha powder into one portion. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and fragrant. Illustration of how to do it 10

Step 10

Use a spatula to cut and mix first, then press and mix until the color is even. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 11

Step 11

Mix the two batters into a uniformly colored dough. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 12

Step 12

8. Place the two kinds of dough on oil paper, gently roll it into thin slices of about 3mm. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 13

Step 13

Place in the refrigerator for 30 minutes to set. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 14

Step 14

Take out the shaped dough sheets and fold them up. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and fragrant. Illustration of how to do it 15

Step 15

Then cut into several pieces of the same width and stack them up. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 16

Step 16

Cut it in half. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 17

Step 17

Stack it up.Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 18

Step 18

Flatten the dough with your hands. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 19

Step 19

Cut it in half again. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 20

Step 20

Stack again. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 21

Step 21

Flatten and round with your hands. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 22

Step 22

Wrap in oil paper and squeeze into a cylinder shape with a spatula. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and fragrant. Illustration of how to do it 23

Step 23

Leave to freeze for 1 hour to set. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 24

Step 24

After shaping, take it out and cut it into even sizes. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 25

Step 25

Arrange evenly on baking sheet.Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 26

Step 26

Preheat the oven to 170°C in advance and bake for 10-12 minutes. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 27

Step 27

After baking, remove and cool, then seal and store. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and fragrant. Illustration of how to do it 28

Step 28

Matcha marbled cookies, completed O(∩_∩)O Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 29

Step 29

The intertwined dark and light marble patterns are elegant and mysterious. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 30

Step 30

The rich aroma of matcha and the flavor of rich cream fill your mouth.Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 31

Step 31

Fresh and slightly bitter, it balances the sweetness just right, giving people a different kind of enjoyment. Matcha marble biscuits, intertwined dark and light matcha textures, crispy and Fragrant. Illustration of how to make it 32

Step 32

Super crispy and crumbled with just a pinch. Matcha Marbled Cookies Recipe

1. The egg liquid should be at room temperature. Refrigerated egg liquid will cause the butter to clump. 2. If the matcha powder is of good quality, the color and taste of the finished product will be significantly improved.