Matcha sable cookies, crispy on the outside and soft on the inside, with the fusion of milky and tea aromas, making one completely enchanted.

80 grams of unsalted butter softened to room temperature, gently pressed to form an indentation.

Sift in 35 grams of powdered sugar.

Mix into a paste with a spatula.

Add 1 egg yolk.

Continue mixing with a spatula until it becomes a paste.

Sift in 30 grams of almond flour.

Mix into a paste with a spatula.

Sift in 80 grams of cake flour and 14 grams of matcha powder.

Use the cutting and pressing mixing method, and mix gently until even.

The color is even and it can be clumped together.

Shape it into strips and place them on parchment paper.

Use a scraper to press it into a cylindrical shape.

Freeze in the refrigerator for 2 hours to set.

Take out the frozen, shaped dough.

Roll it in a layer of white sugar.

Cut into small round pieces of the same size.

Spread evenly on the baking tray.

Preheat the oven to 170℃ and bake for 15-20 minutes. Note: After the surface is colored, cover with a sheet of aluminum foil to prevent the matcha from changing color.

After baking, take it out and let it cool, then store it sealed at room temperature.

Matcha sable cookies, done O(∩_∩)O

The unique aroma of matcha perfectly combines with the crispy texture of the cookie.

Unique in flavor, it makes people intoxicated.

It crushes with a light press, and the crispiness is excellent.

In the moment of chewing, the texture of the cookie gradually melts, releasing a rich matcha flavor that captivates the senses.