How to Make Watermelon-Shaped Butter Cookies Without an Oven for Tet Day

How to make Watermelon-shaped Butter Cookies

• 1

  Mix the cookie dough

  Crush 50g of unsalted butter, then add 30g of powdered sugar, a little vanilla extract, and mix the mixture well.

  Divide 10g of egg white and 75g of flour into 2 portions.

  First, add 1 portion of egg white into the bowl with butter and mix well. Then, add in 1 portion of flour and continue to mix well.

  Add the ingredients alternately until all remaining portions are used up; this method will help the mixture blend more evenly.

  Finally, knead the dough by hand until it forms a smooth, pliable mass.

  

  

  
• 2

  Dye the cookie dough

  Divide the dough into 4 portions: 2 portions of 20g, 1 portion of 25g, and 1 portion of 80g.

  Add matcha powder to 2 portions of 20g dough with each portion containing: 1/8 teaspoon and 1/2 teaspoon.

  Add 1/4 teaspoon of red food coloring to the 80g dough portion.

  Next, knead all the dough portions together to blend the colors, then place them in the refrigerator for 15 minutes.

  

  
• 3

  Rolling the dough

  Cut the parchment paper into a rectangle, then use a pen to draw the inner borders with dimensions of 12cm x 10cm, then fold the edges along the borders.

  Next, place 2 pieces of green dough side by side within the rectangular area and then seal the edges of the paper, rolling the dough very thin.

  Do the same with the white dough but with dimensions of 11.5 x 10cm.

  For the red dough, shape it into a cylinder with a length of 10cm.

  Place all the shaped dough into the refrigerator for 30 minutes.

  

  

  
• 4

  Shaping the watermelon

  Place the red dough on top of the white dough, then roll it up tightly, wrap it in plastic wrap, and place it in the freezer for 15 minutes.

  Cut the green dough into many strands and arrange them alternately, then roll them thin to make the dough stick together.

  Next, place the red dough that has just been shaped on top of the green dough and roll it up again.

  Use your hands to gently roll the edges to make them stick together, wrap it tightly in plastic wrap, and put it in the refrigerator for 1 hour.

  

  

  

  
• 5

  Baking the cookies

  Use a knife to cut the cookies into pieces about 1/2 inch thick, then stick the black sesame seeds firmly on top of the cookies.

  Continue to put the cookies in the refrigerator for 15 minutes before baking.

  Put a layer of salt in a pan, cover tightly, and heat.

  When the salt in the pan heats up, place the cookie tray inside, cover tightly, and bake on low heat for 13 minutes.

  Note:

  • The cookies will be quite soft when baked, so you should place them on a high rack to cool.
  • If you want the cookies to be crispier, you can bake for an additional 2 minutes, for a total of 15 minutes.

  

  

  
• 6

  Final product

  The cookies have a very eye-catching watermelon shape, and when eaten, they are crispy, soft, melt in your mouth, rich, sweet, and extremely delicious.