Kiwi Cookie

Taste: Sweet; Process: Baking; Time: 20 minutes; Difficulty: Ordinary.

Steps for making Kiwi Cookies

Soften the butter in advance and add powdered sugar. Mix thoroughly with an egg beater until the butter and powdered sugar are completely fused.

Add half of the beaten egg and continue to beat until the butter and egg are fused. (Leave half of the egg liquid to brush the cookie embryo)

Sift in low-gluten flour.

Knead into a smooth dough by hand.

Divide the dough into three large, medium, and small portions.

Add 8g of matcha powder to the largest portion of dough and knead it into green matcha dough.

Add 5g of cocoa powder to the smallest portion of dough and knead it into cocoa dough.

Knead the three-color dough well.

Use plastic wrap to shape the original flavor dough into a cylindrical shape with a diameter of about 2cm, and freeze it in the refrigerator for six to seven minutes.

Roll out the matcha dough into a sheet, wrap it in the frozen original flavor dough.

Roll it up and knead it into a ball, and freeze it in the refrigerator for six to seven minutes.

Finally, roll out the cocoa dough, wrap it in the frozen matcha dough, and knead it into a ball. Freeze the dough for about 20 minutes until it becomes hard.

Take out the frozen dough and cut it into thin slices of 0.5cm with a knife.

Arrange the slices evenly on a baking sheet.

Brush a thin layer of egg liquid on top.

Sprinkle an appropriate amount of black sesame seeds on the white dough. Preheat the oven to 170 degrees Celsius.

After sprinkling the sesame seeds, put it on the middle layer of the oven and bake it at 170 degrees Celsius for about 17 minutes.

After the finished product is baked, wait for it to cool and seal it for storage.