Cooking Steps

1. 

   Step1:Mix the tea powder and sugar powder evenly.

2. 

   Step2:Soften the butter at room temperature. Pour step 1 into the butter. Stir well.

3. 

   Step3:Put the yolk in the butter paste in several times. Blend each time.

4. 

   Step4:Pour in low gluten flour and baking soda. Mix well. Knead into dough.

5. 

   Step5:Refrigerate for more than 30 minutes. If the dough is slightly dry, do not refrigerate.

6. 

   Step6:Take it out and roll it to a thickness of 0.5cm. Press out the pattern with the mould and put it into the baking tray.

7. 

   Step7:Preheat the oven. 160 ℃. 10 minutes.