Main Ingredients:
Low-gluten flour: 140g; Butter: 80g; Fine sugar: 50g; Egg yolk: 1; Matcha powder: to taste.
Additional Ingredients:
Black sesame seeds: to taste.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Kiwi Shaped Cookies
Prepare all the necessary ingredients.
Soften and beat the butter into small pieces, then add powdered sugar.
Beat with an electric mixer until slightly fluffy and pale in color.
Add the egg yolk in two separate additions.
Continue beating until the egg yolk and butter are fully combined.
Sift in the low-gluten flour.
Knead into a smooth dough by hand.
Set aside a 60g small dough, then knead matcha powder into the remaining dough, let it rest for 10-15 minutes.
Roll the plain dough into a long cylindrical shape, about 18cm in length.
Place a piece of plastic wrap on a silicone mat, roll the green dough into a 18*18cm square sheet, then place the plain cylindrical dough on top.
Roll it up tightly, then roll it a few times to shape it. (It’s normal if it cracks a bit during rolling, it will hold its shape after a few rolls.)
Freeze in the refrigerator for 1 hour, then slice into 0.5cm thin slices. (Approximately 35 slices)
Dip black sesame seeds in water with a toothpick, then stick them onto the cookies.
Bake in a preheated oven at 165°C (top heat) and 160°C (bottom heat) for about 15 minutes, cover with foil for the last 5 minutes to prevent excessive browning.
Finished product.
Finished product.
Finished product.
