The flavor and oil of the nuts make the cookies more rich in flavor. With the addition of Matcha, it is more refreshing and less prone to greasy. Grilled on a cold plate, full of warm aroma, especially cured
The butter is softened, the flower bag is filled into the flower mouth, and the flower mouth I use is three can sn7092
Pistachio nuts chopped for use
Low-gluten flour, corn starch, matcha powder mixed and sieved, matcha powder is used for barley
Pour the powdered sugar into the softened butter, and use the egg beater to make the color white and the volume becomes larger.
Add the whole egg liquid in 3 times. After each addition, mix the egg liquid with the butter and add it again.
Pour the sieved powder, mix and mix evenly
Load the cookie dough into the piping bag and squeeze it into the baking tray. In winter, you can put the dough into the calyx bag 2-3 times, so as not to be too big to squeeze.
Put the pistachio on the surface of the cookie and press it slightly to avoid dropping it.
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