A small fresh biscuit in the summer~
The butter is softened at room temperature and evenly whipped. Add the sugar box salt and mix well.
Add the egg mixture in portions and mix well at low speed.
Add the low powder, matcha powder and baking powder after sieving.
Mix with a spatula to form a dough.
Roll the dough into a tube by hand, wrap it in baking paper, and freeze for 1-2 hours. After freezing, take it out and cut it into 0.5 cm thick discs with a knife and bake at 170 degrees for about 12-15 minutes. After baking, place it on the rack and cool it.
Do not operate the dough on your hands for too long, so as not to affect the taste.