Matcha butter cookies combine the unique flavor of matcha with the flaky texture of butter.

First, take 50 grams of unsalted butter and simmer over low heat until browned, then strain and let it cool for later use.

Filter out the burnt residue, then let it cool and set aside.

80 grams of unsalted butter softened at room temperature.

Add 50 grams of white sugar.

Whip until the color turns white and the volume increases.

Sift in 30 grams of almond flour and 2 grams of salt.

Mix evenly with a spatula.

Add the cooled melted ghee and 2 egg yolks.

Mix evenly with a spatula. (Note: The butter can be warm, it does not need to be completely cooled)

Sift in 80 grams of cake flour and 8 grams of matcha powder.

Mix with a spatula until the color is even.

Mix until the color is even and there is no dry powder.

Put the batter into a piping bag, squeeze it onto the baking tray, and refrigerate for 30 minutes to set.

After the batter sets, take it out and press it slightly flat with your hand.

Preheat the oven to 150°C, then bake for 30-35 minutes.

Take it out after baking and shake it twice, then unmold it.

Seal and store after cooling.

Matcha butter cookies, done O(∩_∩)O

It combines the unique flavor of matcha with the luxurious texture of butter.

Bright green on the outside, crispy and fragrant on the inside, a wonderful blend of matcha powder and butter.

Emitting a strong aroma of matcha and the rich taste of butter.

When chewing, the crispy fragrant crust blends with the richness of matcha in the mouth.

Like a feast for the senses, it awakens the pleasure of the taste buds.