How to make almond matcha cookies

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  1. Prepare all the ingredients, mix and sift low-gluten flour and matcha powder and set aside, sift powdered sugar and set aside, beat eggs and set aside, soften butter at room temperature and set aside.

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  2.The butter is softened at room temperature until you can easily poke a hole with your fingers.In winter, you can use a blower Use the air dryer to soften the butter.Don't let the air dryer get too close to the butter.Use a spatula to stir it and melt it evenly.Don't melt it completely.

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  3.Pour the softened butter into the powdered sugar

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  4.Use a spatula to stir evenly until smooth and sugar-free powder

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  5. Add the whole egg liquid in three batches and stir evenly with an electric egg beater (remember to wait for the egg liquid and butter to be mixed evenly each time before adding the next time , to avoid separation of oil and water)

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  6.After adding the egg liquid, continue to add the whipped cream p>

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  7. Stir evenly with an electric egg beater.

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  8. Add the sifted low-gluten flour and matcha powder, and use a spatula to mix them Stir evenly until there is no dry powder (do not over stir to prevent the gluten cookies from becoming crispy)

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  9.Add cooked almond slices

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  10.Mix well (here I will wear PVC disposable gloves are easier to operate)

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  11. Wrap the dough in oil paper and place it in a U shape Place the biscuit mold in the refrigerator for 1 hour (the dough must be compacted).If you don’t have a biscuit mold, you can shape it by hand.

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  12. Take out the frozen dough and cut it into 8 mm slices with a knife.

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  13. Place the cut cookies neatly on a baking sheet lined with oil paper, each There must be a gap between the biscuits, otherwise the biscuits will expand and stick together during baking, which will not look good.

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  14. Preheat the oven to 175 degrees for 10 minutes, bake the middle layer for 10 minutes and set it.

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  15. Cover with tin foil and bake for another 20 minutes (in order to make the baked cookies look good in color) Cover it with tin foil, otherwise the color will look ugly.Every oven has its own temperament, and it is important to master the temperament of your own oven.)

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  16. Take out the baked biscuits and let them cool (you can put them on the baking rack to cool)

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  17.Put it into a cookie bag

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  18.Sealed and stored in independent packaging, it is more convenient to carry when going out.Grab a piece when you are hungry.