Bánh quy matcha phủ đường bột siêu dễ làm | Matcha crinkle cookies

Melt 30 g of unsalted butter in the microwave or on the stove.

In a bowl, mix together 75 g of all-purpose flour, 6 to 8 g of matcha powder, and 2 g (1/2 teaspoon) of baking powder until combined and set aside.

Add the melted butter to 65 g of sugar and mix briefly.

Add one egg (55 to 60 g including shell) to the butter and sugar mixture and mix well.

Combine the wet mixture with the dry flour mixture and mix until the dough comes together and there are no dry bits.

Refrigerate the dough for at least 2 hours to firm up and reduce stickiness.

Preheat the oven to 175° C (347° F) with both top and bottom heat, no fan.

Shape the dough into balls, each weighing about 20 to 22 g, to yield 11 cookies.

Roll each ball in granulated sugar, then in powdered sugar.

Slightly flatten each cookie ball before baking, if desired.

Bake the cookies in the middle rack at 175° C for 10 to 12 minutes or until they puff up and crack on the surface, ensuring they remain soft and moist inside.

Let the cookies cool slightly before enjoying.

Equipment Needed

Spice Level:

Allergens