Matcha cookie ｜ Cook kafemaru's recipe transcription
- (A) Cake flour : 60g
- （A）アーモンドプードル : 15g
- （A）抹茶 : 5g
- （B）粉糖 : 30g
- （B）サラダ油 : 32g
- （B）牛乳 : 大さじ2
Put (A) in a colander and sift.
Put (B) in a bowl and mix well with a whisk.
Add 1 and mix with a rubber spatula.
Put 2 in a piping bag with a star cap.
Squeeze the dough to a size of about 4.5 cm on the top plate with a cooking sheet.
-Easy because it is a squeezed cookie that does not require die cutting.
・ Although it does not use butter, it has a delicious finish because it uses almond poodle.
・ If you want to keep the squeezed shape, warm the top plate in the oven in advance, and put the squeezed dough together with the cooking sheet on the top plate and bake.
・ If it is likely to burn during baking in the oven, cover it with aluminum foil.
・ If you want to make double the amount, put it in a piping bag in half.
・ A large star cap makes it easy to squeeze out the dough, so it is recommended.