Cranberry Matcha Cookies
Overview
There were some dried cranberries left in the bag, not much, and I used them to make this cookie. It tasted pretty good, but there were too few cranberries, so my mother disliked it, alas. . .
Tags
Ingredients
Steps
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Combine the softened butter and icing sugar and beat with a hand mixer until evenly combined.
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Pour in the egg mixture in two batches. Beat each time until completely combined before adding the next one.
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Weigh the cake flour, pour the matcha powder into the cake flour, and mix evenly.
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Sift together the cake flour and matcha powder into the butter paste.
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Use a rubber spatula to mix evenly until there are no dry powder particles.
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Cut the dried cranberries into small pieces.
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Pour the cranberry pellets into the dough and spread evenly with your hands.
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Shape into a smooth dough. Wrap in plastic wrap and freeze in the refrigerator for half an hour.
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Take out the dough and roll it out with a rolling pin through plastic wrap into a thin sheet of about 3mm.
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Use a mold to carve out your desired shape.
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Preheat the oven, upper and lower heat, middle layer, 150 degrees for 15 minutes.
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After baking, take it out and let it cool.
