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Low sugar and low oil Matcha biscuit
This little sugar and little oil biscuit formula is just right for me. Just the sweetness, with a little sour raisins, tastes great. The amount of butter is also relatively small, sweet but not greasy.The usual way to make cookies is to beat them with butter and sugar. I dislike the trouble of cleaning. I use melted butter directly. The effect is the same.
Step 1 . Prepare the ingredients and melt the butter in water.
Step 2 . Stir the eggs, add sugar and salt successively, and stir them to melt (the temperature is high in summer, which is easier to operate, and it can be replaced with powdered sugar in winter).
Step 3 . Add melted butter to the egg.
Step 4 . Sift in low powder and Matcha powder.
Step 5 . Stir it and fold it into a ball by hand. If it is too thin, add a small amount of low powder.
Step 6 . Sprinkled some raisins.
Step 7 . There is no mold for my cookies, so I wrap the dough in a cylindrical shape with plastic wrap, put it into the refrigerator and freeze it for about 30 minutes, and then it will solidify.
Step 8 . Take it out of the refrigerator, cut it into chunks of similar thickness, and put it in a baking tray with oil paper.
Step 9 . Put it in the middle of the preheated oven, 180 degrees for 16 minutes. According to their own oven temper. At about the same time, you can break a small piece of biscuit and taste it. It's cooked in the middle and a little soft. It hardens after cooling. Don't bake it too long, or it will become a baby's molar stick.
Step 10 . Finished products. It tastes just right.
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