Health benefits
Butter: low protein
Ingredients
Butter ( 75g ) | Low-gluten flour ( 115g ) |
Matcha powder ( 7g ) | Powdered sugar ( 55g ) | Egg liquid ( 18g ) | Dried cranberries ( 20g ) |
How to make Matcha Cranberry Cookies
1. Soften the butter at room temperature, and you can easily press the depression with your fingers.
2.Add powdered sugar and stir evenly.
3.Add 2tsp of egg liquid and stir until slightly white degree.
4.Then cut the cranberries into small pieces and add them, mix well.
5. Then add the sifted low-gluten flour and matcha powder, and stir Evenly.
6. Stir until there is no dry powder.No need to over-knead the dough..
7. Wrap the dough in plastic wrap, put it into the mold, shape it, and then place it Chill in the refrigerator for one hour.
8. Preheat the oven to 180 degrees, take out the dough and cut it into thin pieces with basically the same thickness.Small pieces, about 6mm wide, don’t cut them too thin! Place in the upper middle rack of the oven and bake for 18 minutes.
9. After the cookies are completely cooled, seal them and store them.
Tips
1.The ingredients need to be added step by step and mixed well, and cannot be added all at once.
2.Dried cranberries need to be chopped into small pieces to facilitate shaping later.
3.It is best not to use white sugar, otherwise the baked biscuits will not be safe.
4.Adjust the baking time and temperature according to your own oven, and just color the surface of the biscuits.
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