Cocoa NutsCookiesBiscuitsDry ingredients:Low-glutenFlour185 grams,MatchaPowder 5 grams, Cocoa Powder 15 grams,Milk Powder15 grams,Butter135 grams, Vanilla Essence 1/4 teaspoon, Powdered Sugar 50 grams, Granulated Sugar 40 grams, Salt 1/4 teaspoon,Milk25 ml, GreenPistachiosAs needed



Cocoa Nut CookiesCrackersThe method:

1. Soften the butter at room temperature and mix it with granulated sugar and powdered sugar until smooth.

2. Add salt, and beat together until well mixed, the yellowed butter should expand in volume and turn white in color.

3. Add the milk powder and mix evenly.

4. Mix the beaten butter with milk, stir to combine, then add vanilla essence and mix thoroughly.

5. Divide the low-gluten flour into two parts; one part should be mixed with 5 grams of matcha powder, and the other with 15 grams of cocoa powder, mix evenly.

6. Separate the mixed butter and divide it into two parts, sift each over the respective flours and use a spatula to mix until well combined.

7. I used a Three Stars largeChrysanthemumnozzles; fill the piping bag with the batter.

8. Line the baking sheet with parchment paper or lightly greased paper, use your favorite flower nozzle to pipe out the shapes, and sprinkle broken pistachios on top of the cookies.

9. PreheatOvenBake, cool after baking before serving.