Matcha butter cookies, the buttery creaminess and slightly bitter tea aroma intertwine, creating a crispy and rich flavor with every bite.

First take 1 egg yolk and 15 grams of milk, and stir evenly.

Sift in 45 grams of powdered sugar and stir until there are no lumps.

While stirring, gradually add 30 grams of melted unsalted butter, and stir until it is emulsified evenly.

Sift in 70 grams of low-gluten flour, 6 grams of matcha powder, and 35 grams of milk powder.

Mix into a dough with a spatula.

Note: If the dough is too wet and does not come together, you can add a few more grams of flour and mix well.

Divide the dough into 2 portions, place each on parchment paper, and roll them into 2-3 millimeter thin sheets.

Put the dough sheets in the refrigerator to freeze for about 10 minutes to set their shape.

Take out the shaped dough pieces and cut out the shapes using a mold.

Place it on a high-temperature resistant baking silicone mat with a grid, and then place another silicone mat on top to press it a little tighter.

Preheat the oven to 160℃, and bake for 12-14 minutes. Note: In the last 2 minutes, pay attention to the edges. If the edges of the cookies are slightly browned, they can be taken out.

After taking it out, let it cool completely before storing, to maintain its crispy texture.

Matcha butter cookies, done O(∩_∩)O

The rich buttery aroma blends with the slightly bitter tea fragrance of matcha, intertwining with each other.

The cookie has a crisp texture, and the aroma of milk and tea spreads in the mouth, allowing the taste buds to experience a wonderful balance.

The selected high-quality matcha powder and butter can add an elegant flavor to the cookies.