Ingredients
45 g unsalted butter, room temp
80 g white sugar
4 - 5 g matcha from @peace.teahouse
A pinch of salt
¾ tsp baking powder
1 egg
¼ tsp vanilla
135 g all purpose flour
60 g almond, untoasted
45 g dried cranberry
Directions
Step 1
Cream butter and sugar together, then add matcha, baking powder, and salt. Mix until combined.
45 g unsalted butter, room temp
80 g white sugar
4 - 5 g matcha from @peace.teahouse
A pinch of salt
¾ tsp baking powder
Step 2
Add eggs and vanilla extract, beat until combined.
1 egg
¼ tsp vanilla
Step 3
Add flour, almond, and cranberry, fold everything together until combined.
135 g all purpose flour
60 g almond, untoasted
45 g dried cranberry
Step 4
Prepare oven at 175c, line a tray with baking sheet. Shape the dough on the tray into long flat shape. Wet your hand so the dough doesn't stick to your hand. You can also sprinkle some sugar on top for more crunch.
Step 5
Bake for 25 min or until it’s cooked and holds its shape. Let it cool for 15 minutes.
Step 6
Slice the dough into pieces, bake again at 130c for 10-20 minutes until they’re dry. Flip halfway.
