Make ingredients;
275g of low-gluten flour, powdered sugar 100g, 2 eggs, butter 150g, 5g of custard powder, 5g of cocoa powder, 5g of matcha powder and 5g of black sesame.
Specific steps;
1. First, prepare 275g of low-gluten flour, put it in a bowl, and add100g of powdered sugar. Babies who don't like to eat too sweet can add less.
2. Add the egg liquid and stir with chopsticks.
3. Then add 150g butter and knead well. You can add as much butter as you want.
4. Divide the kneaded dough into three parts, and add 5g custard powder to each part.
5. In the second part, 5g matcha powder is added as the intermediate layer.
6. Finally, add 5g cocoa powder as the outermost layer.
7. Knead into three small doughs of different colors and set aside.
8. First, roll custard powder into strips, roll the matcha flour dough flat, and put the custard powder dough into strips.
9. Wrap it in plastic wrap and put it in the refrigerator for 2 hours.
10. Take out and tear off the plastic wrap after freezing, then roll the cocoa powder dough into a thin dough and put it on the freshly frozen dough.
1 1. Wrap it with plastic wrap, put it in the refrigerator for 2 hours, take out the dough and cut it into 5 mm thick cakes with a knife.
12. Place the cake blank on the baking tray covered with oil paper, sprinkle with black sesame seeds, and bake in the oven 170℃ 15 minutes.
13. Looking at the freshly baked cookies, are they as round as kiwi slices? Have a taste of them. They are rich in milk, crisp and not residue. Children still want to eat them.