Recipe: Watermelon cookie

Home Cooking Recipe: Watermelon cookie


Let's have a different coolness for the sweltering summer.



  1. Butter soften and add sugar, use electric egg beater to blend, butter white

  2. Add the egg mixture and mix well, sieve into the low powder and mix well.

  3. The stirred dough is divided into 3 portions, one larger and two smaller. Add the larger dough to the red yeast powder, stir evenly, put the plastic wrap on the countertop, arrange the dough with the red yeast powder into a column and put it on the plastic wrap, wrap it in the refrigerator and freeze it.

  4. Take a small portion of the dough and add the matcha powder. Stir well. Place the plastic wrap on the countertop. Place the matcha dough on the wrap and arrange it into a rectangular shape (the same length as the red curved dough, the width should be able to wrap it)

  5. Finish the remaining small dough and the same size as the matcha and place it on the matcha dough.

  6. Take out the red curved group that was previously placed in the refrigerator, place it on the freshly prepared dough, wrap it in the refrigerator for more than half an hour.

  7. After freezing, remove and cut into pieces. Sprinkle some sesame seeds. Preheat the oven, 160 degrees for 20 minutes, each oven temperature is different, adjust yourself


Matcha is used as the skin of watermelon, so the best color is deeper. The red song is made of watermelon meat, and the color is deeper. The amount given to everyone is recommended. You can add or reduce it yourself. When roasting, look at the color of the biscuits.

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