Matcha crispy sable cookies, the biscuits are crispy and fragrant, the ganache is smooth with a tea aroma, so delicious you can't stop.

80g of low-gluten flour, 20g of almond flour, 15g of milk powder, 30g of powdered sugar, 5g of matcha powder, all sifted.

Then put it into the grinder.

Take 50 grams of unsalted butter directly from the refrigerator, cut it into small pieces, and put them into a food processor.

Crush at low speed into uniformly small particles. Note: Do not grind for too long to prevent clumping.

Add 15 grams of beaten egg, crushing and shaking at the same time.

Break it into distinct small granules.

Wrap it with plastic wrap and refrigerate for 30 minutes.

50g of white chocolate and 40g of light cream, put together and melt using a double boiler.

Sift in 3 grams of matcha powder.

Stir until the color is uniform.

Cover the surface with plastic wrap and refrigerate for 1 hour.

After taking the chilled crispy crumbs out, slightly loosen them and prepare the mold by spooning them in.

Then gently press it flat with a rolling pin, being careful not to use too much force and not to press it too hard.

Then demold and shape, operating each one once.

Preheat the oven to 150°C, place it in and bake for about 20 minutes. Note: You can put a baking tray on the upper layer to prevent the matcha from changing color.

Take it out and let it cool after baking.

Take out the refrigerated matcha ganache and mix it slightly.

Frame the flower bag for later use.

Take a completely cooled cookie and pipe on the matcha ganache.

Just sandwich another piece.

Matcha sable cookies, done O(∩_∩)O

Cookies, with a crisp and flaky texture.

Silky matcha ganache filling, so delicious you can't stop eating it.