Matcha marble cookies, with interwoven light and dark matcha patterns, crispy and fragrant.

150 grams of unsalted butter, softened evenly at room temperature in advance.

First, beat the butter until it is smooth and evenly mixed.

Sift in 80 grams of powdered sugar.

Continue to beat until the color lightens and the volume increases.

60 grams of whole eggs at room temperature, added in three portions, whipped until incorporated into the egg mixture.

Add the egg mixture after each time of beating evenly.

Divide the batter evenly into 2 portions and set aside.

Sift in 30g of almond flour and 140g of low-gluten flour.

Sift in 30g of almond flour, 130g of low-gluten flour, and 6g of matcha powder.

Use a scraper to first cut and mix, then press and mix until the color is uniform.

Mix the two batters into a dough with a uniform color.

Place the two types of dough on parchment paper and gently roll them into thin sheets about 3mm thick.

Freeze in the refrigerator for 30 minutes to set.

Take out the shaped dough pieces and stack them up.

Then cut it into several pieces of the same width and stack them up.

Cut it in half.

Stack them up.

Flatten the dough with your hands.

Cut it again.

Stack it up again.

Press and flatten it with your hands, then roll it into a round shape.

Wrap it in oiled paper and squeeze it into a cylindrical shape using a scraper.

Freeze for 1 hour to set.

Arrange evenly on the baking tray.

Preheat the oven to 170°C, and bake for 10-12 minutes.

After baking, take it out and let it cool before sealing for storage.

Matcha marble cookies, done O(∩_∩)O

Marble patterns interwoven with light and dark, elegant and mysterious.

The rich aroma of matcha and the fragrant, creamy scent spread throughout the mouth.

Fresh and slightly bitter, it balances the sweetness just right, giving a unique kind of enjoyment.

Super crispy, it crumbles with just a gentle pinch.