Tuesday, November 6, 2012

Matcha cookies

Sweat: 15%
Sweet: 85%

My friend bought me a very nice organic matcha powder from Hong Kong (imported from Japan). The texture is much better than the one I used in the past. Wanting to test it out, I went online to search for an easy and quick recipe. I found this matcha cookies recipe from a site called lovescool and immediately fell in love with it. I followed the exact recipe but somehow the colour of my cookies was a bit lighter than the recipe writer's cookies. I would add a bit more matcha into the batter next time to get a greener colour. The other thing that I found was the cookies were a little bit drier than I thought. Perhaps because my egg yolks were not big enough? 

Although this recipe looked effortless, and probably was if I were to use an electric mixer, I did everything by hand. I do not hate technology but sometimes I just like to mix and beat things with hands. I treat it as a little work out since I am not an exercise person. Baking is the only time that I will get to do a bit of exercise. LOL! Having said that, I still look forward to getting the cool and sparkly Kitchenaid artisan mixer one day. Yes, that day will come, soon, I hope.


85g Icing sugar
140g Unsalted butter, cut into cubes
240g All purpose flour
3 Large egg yolks
1.5 tbs Matcha 
Granulated sugar for coating


1. Preheat the oven to 175 degrees C. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to ½” thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat.
10. Place the sugar-coated cookie on a parchment lined pan. Bake for 12-15 minutes, or until slightly golden around the edges.

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