Matcha chequered cookies

Matcha chequered cookies

Introduction:

"Lattice style is popular every year, whether it's clothing or jewelry, you can see it, even biscuits are no exception."

Production steps:

Step 1: materials ready

Step 2: soften the butter with water, add sugar powder and mix well without stirring

Step 3: sift in the egg mixture

Step 4: Matcha materials

Step 5: the last step is the same as above. Sift in the low gluten flour and Matcha powder at the same time

Step 6: wrap 2 dough in plastic wrap and refrigerate for half an hour

Step 7: roll the dough into 1cm thick dough

Step 8: the shape of the two pieces should be as consistent as possible, then brush one piece with a layer of egg liquid, cover the other piece, and put it in the refrigerator for 20 minutes

Step 9: take out the frozen ones and cut them into 1cm wide strips. Brush the side with egg liquid and glue them together. Freeze for another 10 minutes

Step 10: take it out and cut it into 0.5cm thick pieces

Step 11: put in the baking pan, 170 degrees, 12-15 minutes

Step 12: bake to the edge and color

Materials required:

Low gluten flour: 100g

Butter: 50g

Sugar powder: 40g

Egg liquid: 16g

Matcha powder: 20g

Note: 1. It's not easy to roll two pieces of dough into the same size when rolling them. You can put two books to block them. It's better to master the size. 2. Because it's thin, it's easy to bake. It's recommended to watch and color the edges when baking. 3. The temperature of each oven is not the same. You can adjust it according to your own oven temperature

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor