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1
40 grams of dried cranberries, chopped and set aside. -
2
Sift in 80 grams of unsalted butter that has been softened at room temperature and 40 grams of powdered sugar. Beat until the color becomes lighter and the volume increases. -
3
Add 20 grams of room temperature egg liquid and beat in two batches. -
4
Beat until the egg liquid is evenly incorporated. -
5
Sift in 25 grams of almond flour, 90 grams of low-gluten flour, and 6 grams of matcha powder. -
6
Use a spatula to mix until the color is even. -
7
Add chopped cranberries and mix with a spatula until even. -
8
Place on oil paper and shape into long strips. -
9
Then wrap it in oil paper, use a spatula to hold it up and squeeze it inward to form a cylindrical shape. -
10
Put it in the refrigerator for 1 hour to set. -
11
After shaping, take it out and cut it into equal pieces. -
12
Arrange evenly on the baking sheet. -
13
Preheat the oven to 170°C in advance and bake for 15-20 minutes. Note: 15 minutes will make it softer and 20 minutes will make it crispier. -
14
After baking, take out and let coolThen seal and store. -
15
Matcha Cranberry Cookies, complete O(∩_∩)O -
16
Fresh and pleasant snacks with attractive colors. -
17
The deep matcha color and bright red cranberries complement each other, creating a beautiful scenery.
Tips
1. The temperature of each oven is different. You can bake it at a lower temperature of 10℃ to reduce the discoloration time of matcha.
2. Be careful not to over-stir to avoid affecting the taste of the biscuits.