Matcha three-color cookies, rich in milky aroma with a fresh taste, easy to make and delicious.

120 grams of unsalted butter softened at room temperature, sift in 45 grams of powdered sugar.

Whip until the color lightens and the volume increases.

115 grams of room temperature light cream, added in three parts.

Beat until smooth.

Sift in 200 grams of low-gluten flour, 40 grams of corn starch, and 2 grams of salt.

Mix evenly with a spatula.

First, take out 1/3 of the original dough and wrap it in plastic wrap to form a rectangular sheet.

Mix 30 grams of warm milk with 10 grams of matcha powder.

Stir until the color is uniform.

Take another 1/3 of the dough, add 1/4 of the matcha paste, and mix until the color is even.

Add 3/4 of the matcha paste to the remaining 1/3 of the dough and mix until the color is uniform.

Wrap everything in plastic wrap, shape it into rectangular slices, and freeze for 1-2 hours to set.

Take out the shaped dough pieces.

Cut into small pieces.

Then roll it into small balls. If the dough is too soft midway, you can put it in the freezer to harden before continuing.

A small ball, arranged in three colors in order.

Knead into a ball.

Flatten it a bit more.

Evenly arranged on the baking tray

Preheat the oven to 170°C, then bake for 15 minutes.

Take it out after baking, let it cool, then seal and refrigerate.

Matcha three-color cookies, done O(∩_∩)O

The matcha flavor is fresh and elegant, with a slight bitterness that perfectly balances the sweetness, leaving an endless aftertaste.

The cookie gently crumbles in the mouth, releasing a rich aroma.

Crispy and rich flavors unfold on the taste buds one after another, so delicious that you can't stop eating.