Matcha Cookies

Soften the butter, add powdered sugar, and place it in the mixing bowl for later use. Sift the matcha powder and low-gluten flour for later use. Set aside the whole eggs with salt.

Beat the butter and powdered sugar until pale and fluffy.

Beat the whole egg and salt together.

Add the egg mixture in small amounts multiple times into the mixing bowl and beat until feather-like.

Add the sifted cake flour and matcha powder, and mix gently at low speed.

Use a spatula to scrape the dough on the marble until smooth, and preheat the High Peak T120 to 180 degrees before starting.

Use an eight-tooth round saw nozzle to squeeze onto the baking tray. The recipe yields about 1.5 portions for a 50x40cm baking tray.

Place in a preheated oven and bake at 140°C for 35 minutes.

Let it cool after coming out of the oven, store it sealed at room temperature, and the shelf life is 2-3 weeks.