Main Ingredients:
Unsalted Butter: 80g; Powdered Sugar: 40g; Room Temperature Egg Liquid: 20g; Almond Flour: 25g; Low Gluten Flour: 90g; Matcha Powder: 6g.
Auxiliary Ingredients:
Dried Cranberries: 40g.
Taste: Sweet; Process: Baking; Time: One Hour; Difficulty: Normal.
Matcha Cranberry Cookies, Refreshing and Colorful Treats. Cooking Steps:
Chop 40g of dried cranberries and set aside.
Soften 80g of unsalted butter at room temperature, sift in 40g of powdered sugar, and beat until the color becomes lighter and the volume becomes larger.
Add 20g of room temperature egg liquid in two parts and beat until the egg liquid is evenly blended.
Add 25g of almond flour, 90g of low gluten flour, and 6g of matcha powder, sifted.
Mix with a scraper until the color is even.
Add the chopped cranberries and mix with a scraper until evenly distributed.
Place on parchment paper and knead into a long strip.
Then wrap it in parchment paper, press it inward with a scraper on one side, and shape it into a cylinder.
Refrigerate for 1 hour to set.
After setting, take it out and cut it into small pieces of equal size.
Arrange them evenly on a baking sheet.
Preheat the oven to 170°C and bake for 15-20 minutes. Note: 15 minutes will be softer, and 20 minutes will be crispier.
Take out the baked cookies and let them cool before sealing and storing.
Matcha Cranberry Cookies, Done!
Refreshing and colorful treats.
The deep matcha color and bright red cranberries complement each other, creating a beautiful landscape.
