Matcha powder is one of the most commonly used raw materials for baking, and the color is refreshed by the combination of matcha and white chocolate! Matcha white chocolate heartball biscuits are adapted from the recipe of the Japanese baking master, Mr. Nakayama, many of Mr. Nakayama's recipes are pursuing healthy desserts without butter and less oil, eating relatively without burden, without annoying high sugar, high fat, high calories, and taste crispy and not greasy.The variety of ingredients makes them as nutritious, simple and delicious as three meals a day, allowing you to not only taste the deliciousness, but also feel the fullness of happiness.

WHAT YOU NEED

Ingredients

95 grams of low-fat flour
100 grams of almond flour
5 grams of tea powder
4 tablespoons of corn oil
One tablespoon of milk
50 grams of white chocolate
50 grams of fine sugar
A little bit of salt

How TO MADE Tea and white chocolate chip cookies

Steps 1 to 4

1. All materials are ready.

2. Low-fat flour, almond flour, tea powder, fine sugar and salt are mixed evenly in a bowl, and the powder is sifted.

3. Add corn oil and mix roughly evenly

4. Then mix it with a scraper to make sand.

Steps 5 to 8

5. Add milk and mix it into a biscuit.

6. Hand kneading into a dough

7. The next step is to shape it, using a 1 tsp. measuring spoon, use a small spoon to dig a spoon of dough, press it flat, and use your fingers to push the cookie dough out.

8. Put the biscuits on a well-oiled pan.

Steps 9 to 12

9. Preheat the oven to 170 degrees, turn up the heat, and put the biscuits in the middle of the oven.

10. Oven 170 degrees, fire up and down, bake for about 20 minutes

11. After cooling in the biscuit oven, the melted white chocolate is squeezed and compacted.

12. Finished product

Handy cooking tips

　　If the milk is not coagulated after addition, the amount can be adjusted appropriately, add a little more, do not add much, otherwise the dough is too soft and difficult to shape.