Matcha chocolate sandwich cookie, a sweet 'explosive' treat, stunning in one bite.

100 grams of unsalted butter softened at room temperature, sift in 40 grams of powdered sugar.

Whip until it increases in volume and becomes lighter in color.

1 room-temperature egg, beaten and added in two parts to the whipped mixture.

After each time of stirring evenly, add the beaten eggs.

Sift in 30 grams of cornstarch, 8 grams of matcha powder, 150 grams of cake flour, and 1 gram of salt.

Mix with a spatula until the color is even.

Divide the dough into two parts and place them on parchment paper.

Roll into a 4mm thick sheet and place it in the refrigerator to freeze and set.

Take out the shaped dough pieces.

Use a mold to cut out the appropriate shapes and arrange them evenly on the baking tray.

Continue rolling the remaining dough into balls, flattening them, and then cutting out the shapes.

Preheat the oven to 180°C and bake for 10-12 minutes.

Take it out after baking and let it cool completely before setting aside.

Prepare the matcha chocolate mixture: chop 80g of white chocolate and combine with 2g of matcha powder, then heat and stir until the color is uniform and the texture is smooth. Transfer into a piping bag.

Squeeze the chocolate paste onto the biscuits.

Then press another cookie on top.

Matcha chocolate sandwich cookies, done O(∩_∩)O

The unique light and elegant aroma of matcha reaches the nose, instantly refreshing the mind and uplifting the spirit.

The rich sweet aroma of chocolate slowly spreads, and the two scents intertwine, creating a wonderful and enticing fragrance.

The crispy texture played a wonderful melody between the teeth. With a 'crack,' the freshness of matcha and the richness of chocolate simultaneously blossomed on the tip of the tongue.