Matcha cookies

1

Add 25g of fine granulated sugar to the softened butter and 35g of powdered sugar to make it fluffy.

2

Add the egg liquid in portions, each time allowing the egg liquid to be completely absorbed into the butter.

3

Stir the butter and egg mixture, very fluffy and light.

4

Mix the low flour and matcha powder well, and sieve into the butter egg mixture in step 3.

5

Cut and mix evenly and form a ball (do not rub hard to avoid the muscles appearing).

6

Put it into a decoration bag, use the chrysanthemum decoration nozzle to squeeze out the shape you like. Preheat the oven to 190 degrees, the middle layer, for about 10 minutes. After roasting, place it on the grill to cool naturally, then seal and store.

1. Cookies bake for a short time and are easy to burn. Be sure to watch the last few minutes and take them out after baking to the extent you like. Especially if you make chocolate cookies, the color change will not be obvious during the baking process, so you need to be careful about the heat and not overbake it. 2. If making chocolate-flavored cookies, it is recommended to use a cocoa powder amount between 25g and 30 g, and the total score can be kept at 200g. However, it is not recommended to put too much cocoa powder. If it exceeds 30 grams, it will make the cookies taste bitter. 3. If the room temperature is relatively low, the butter is likely to solidify at low temperatures, making the batter dry and hard, making it difficult to squeeze it out of the decoration bag. In this case, you can add more egg liquid to make the batter easier to squeeze out. However, it is recommended to make it at a slightly higher room temperature and the butter is completely softened.