Matcha Cookie 抹茶クッキー

What you need: 

  • 2 cups flour (250g)
  • 3 tbsp Odayaka Matcha (18g)
  • 2 egg yolks
  • ¼ cup chocolate chips (white or black)
  • ¾ cup butter (170g)
  • 1 cup powdered sugar* 
  • ¼ tsp salt

*To make 1 cup powdered sugar, blend ½ cup granulated sugar with 1 tsp cornstarch until a fine powder. Otherwise, substitute with ½ cup granulated sugar. 

10 simple steps:

  1. In a large bowl, sift flour and Odayaka Matcha. 
  2. In a separate bowl, beat butter (sat out in room temperature for 15 minutes) until a consistent creamy texture, while adding salt. 
  3. Add powdered sugar and blend. 
  4. Add 2 egg yolks and blend. 
  5. Add flour and matcha mixture and blend until smooth. 
  6. Add chocolate chips and blend. 
  7. Shape the dough into a uniform roll, 5 cm in diameter (or desired size). You can cut the roll into a few parts for easier storage. 
  8. Cling wrap the roll and leave in refrigerator for 3 hours (or until firm) 
  9. Slice the roll into 7 mm thick pieces and spread them out on a baking sheet lined with parchment paper. 
  10. Place the baking sheet into an oven preheated to 175ºC, and let cookies bake for 15 minutes. Once the edges start to brown, the cookies are ready to serve!

Note:

  • The amount of sugar used can be adjusted to taste. You can even use healthier substitutes like honey or stevia! 
  • If you are not a fan of chocolate, feel free to replace chocolate chips with your favourite dried fruit or nuts. 

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