Matcha whipped cream cookies, with a slightly bitter and fresh matcha aroma, paired with delicate whipped cream, presenting a captivating taste.

Put 135 grams of low-gluten flour, 35 grams of cornstarch, and 10 grams of matcha powder together and mix them evenly for later use.

100 grams of unsalted butter, softened to room temperature, sift in 60 grams of powdered sugar, and beat until the volume increases and the color lightens.

100 grams of heavy cream at room temperature, gradually added while whipping.

Add the cream gradually after each time of beating evenly, do not add it all at once.

Sift in the prepared flour mixture and 2 grams of salt.

Mix with a spatula until the color is even.

Prepare a piece of oiled paper and shape the dough into a long strip.

Place into the mold and flatten evenly, then put it in the freezer until it sets.

Take out the shaped dough and cut it into equal-sized small pieces.

Arrange evenly on the baking tray, leaving a little space between each to prevent sticking as they expand.

Preheat the oven to 160℃ in advance, and bake for about 20-25 minutes.

Take it out after baking, let it cool, and store it sealed.

Matcha whipped cream cookies, done O(∩_∩)O

A unique matcha flavor as the base, paired with the delicacy of light cream.

The matcha is rich, fresh with a slight bitterness and lingering aftertaste, and the cookies are crispy, fragrant, and flavorful.

The melt-in-your-mouth texture leaves an endless aftertaste, as if tasting the feeling of a gentle breeze in a matcha garden.