Ingredients for Matcha Cranberry Cookies: Unsalted butter 80g, Icing sugar 40g, Room temperature egg liquid 20g, Almond flour 25g, Cake flour 90g, Matcha powder 6g, Dried cranberries 40g.
Method for Matcha Cranberry Cookies: Step 1: Chop 40g of dried cranberries and set aside. Step 2: Softened unsalted butter 80g, sieve in icing sugar 40g, whip until the color lightens and the volume increases. Step 3: Room temperature egg liquid 20g, add in two parts. Step 4: Whip until the egg liquid is evenly incorporated. Step 5: Sieve in almond flour 25g, cake flour 90g, matcha powder 6g. Step 6: Mix with a spatula until the color is even.
Step 7: Add in cranberry pieces, mix evenly with a spatula. Step 8: Place on parchment paper, shape into a long strip. Step 9: Wrap in parchment paper, use a spatula to press inwards to form a cylindrical shape. Step 10: Refrigerate for 1 hour to set. Step 11: After setting, take out, cut into equal small pieces, and arrange evenly on a baking tray. Step 12: Preheat the oven to 170°C. Step 13: Bake for 15-20 minutes.
Note: 15 minutes for a softer texture, 20 minutes for a crispier texture. Step 14: Take out after baking, let cool, and store in an airtight container. Step 15: Matcha Cranberry Cookies, completed O(∩_∩)O. Step 16: Refreshing and visually appealing snacks. Step 17: The deep matcha color contrasts with the bright red cranberries, creating a beautiful landscape.
Cooking Tips for Matcha Cranberry Cookies: 1. Oven temperatures vary, start with a lower temperature to prevent matcha from discoloring too quickly. 2. Avoid overmixing to maintain the texture of the cookies.
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