Matcha Panda Cookies

Prepare materials

Mix flour and sugar

Cut the butter into small pieces and add them to the flour and powdered sugar

Mix butter and flour and knead into crumbs to achieve a crispy texture (butter cannot be softened in advance)

Add eggs, mix and knead into dough, let rise for 15 minutes

Divide into three doughs of 150g, 80g and 30g

Add two spoons of matcha powder to the large dough, add 5g of low-gluten flour to the medium dough, add 2 spoons of matcha powder to the small dough, and knead them evenly into dough

Take a piece of 25 original dough and flatten it into a cake shape

Take 3g of cocoa dough, roll it into a long strip, and put it on top to make a nose

Take 10g of original dough, flatten it and cover it on the nose

Take two 6g pieces of cocoa dough, roll them into long strips, and place them at both ends of the nose to make eyes

The remaining plain dough is wrapped outside

Take two 7.5g pieces of matcha dough and roll them into long strips and place them on both sides to make ears

Take 12.5g of matcha dough, flatten it and place it between the two ears

Roll out the remaining matcha noodles

Wrap the matcha dough outside and put it in the refrigerator for a while

Cut into small pieces of 5mm thickness

Preheat the oven to 175 degrees and bake for 25 minutes

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