Matcha Bunny Cookies

Overview

I was attracted to this cookie the first time I saw it. The cute shape and fresh green color bring a touch of coolness to the current hot season

Tags

• baking
• afternoon tea
• summer recipes
• butter
• egg yolk
• low gluten flour
• matcha powder
• black sesame
• powdered sugar

Ingredients

Steps

1. 1 Soften the butter at room temperature and smooth it with a spatula (no need to whip);

   

2. 2 Add powdered sugar and stir evenly;

   

3. 3 Add half a raw egg yolk and stir evenly;

   

4. 4 Sift in low-gluten flour and knead into dough;

   

5. 5 Divide the dough into 2 parts, add matcha powder to one part and knead evenly;

   

6. 6 Divide the original color dough into two 10g pieces and knead them separately;

   

7. 7 Spread the matcha dough with oiled paper and roll it into a 10*10CM square;

   

8. 8 Roll the slightly larger piece of plain dough into a 10CM long trapezoid (bunny face)

   

9. 9 Roll two 10-gram pieces of raw-color dough into 10CM long flat shapes (bunny ears). Place all the dough on a baking sheet with oiled paper (to prevent deformation) and freeze in the refrigerator for 10 minutes;

   

10. 10 Cut the matcha dough into 3 0.6CM wide strips, stack them one by one and place them on top of the rabbit's face (compact with oiled paper to prevent any space) and place the two ears on both sides (compact). Cut out 2 0.3CM strips from the matcha dough and place them on both sides of the ears (compact)

    

11. 11 Use the remaining matcha dough to wrap the entire bunny shape and freeze for 30 minutes to set

    

12. 12 Cut into 0.6CM thick pieces one by one;

    

13. 13 Decorate eyes and mouth with black sesame seeds

    

14. 14 Place in the middle rack of the preheated oven at 130 degrees for about 20 minutes (cover with tin foil)

    

15. 15 Let cool and then eat

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product