Coconut Matcha Handmade Biscuits

Overview

How to cook Coconut Matcha Handmade Biscuits at home

Cut butter into small pieces and soften
Add powdered sugar and beat with a whisk until slightly fluffy and white
Add the egg liquid in three batches, beating each time to combine before adding the next one
Whipped butter makes it fluffier and lighter.
Sift in cake flour and matcha powder
Use a spatula to cut and mix
Mix until there is no dry flour and take out the spatula
Use your hands to gather the flour into a ball, do not knead the dough.
Place the dough into a plastic bag, shape into a rectangular shape, and place in the freezer for about an hour.
Freeze the dough until it becomes firm and remove the plastic wrap.
Pour grated coconut on the chopping board
Wrap a layer of coconut evenly around the dough and press lightly with your hands.
Cut biscuit pieces about 0.8 cm thick with a sharp knife
Arrange them neatly on the baking sheet, leaving appropriate distance between each cookie.
Place in the middle rack of the oven and heat up and down to 175 degrees for about 12 minutes.
The cookies will be a little soft when baked and will harden as they cool. Pay attention to the oven temperature, and the edges of the biscuits will be slightly browned.
Finished product.