I love matcha. Besides making matcha tea, it is not an ingredient that I have worked before. Matcha is one of my favourite ice-cream flavour. I have green tea almost everyday at work. And I still salivate when I think about the piece of matcha cotton soft cheesecake that I had 2 years ago in Singapore. And of course reading all the matcha recipes from Catty’s blog is enough to send me MATCHA MAD!
This recipe is taken and followed closely from Chocolate & Zucchini. I have learnt not to play God especially when it comes to baking.
Ingredients – Between 15 – 20 cookies depending on size and thickness
- 100 grams (7 tablespoons) good-quality butter, softened (I use semi-salted butter; if you use unsalted, add 1/4 teaspoon sea salt)
- 50 grams (6 tablespoons) confectioner’s sugar
- 1 egg yolk*
- 90 grams (3/4 cup) flour
- 40 grams (6 tablespoons) finely ground almonds (a.k.a. almond meal or poudre d’amande; look for it at natural food stores)
- 2 teaspoons matcha (green tea powder)
- 2 tablespoons sugar, preferably an unrefined cane sugar in coarse crystals, such as turbinado or demerara
- In a medium mixing-bowl, cream together the butter and confectioner’s sugar with a spatula. Add the egg yolk and mix it in thoroughly.
- In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lump. Add to the first bowl and stir it in until the mixture comes together to form a ball; don’t overwork the dough. Roll it into a log with a circular or square** section, about 4-cm (1 1/2-inch) in width. Wrap in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).
- Preheat the oven to 180° C (360° F) and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit into the sugar if necessary. Using a sharp knife, cut the log into 1-cm (2/5-inch) slices and arrange on the prepared baking sheet; the cookies will spread just a touch.
- Slip into the oven and bake for 12 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.
** To form a log with a square section, start by forming a regular log with a round section. Place it on a work surface, and press down on it with a small cutting-board to just flatten the top and bottom. Roll it by a quarter of a turn, and repeat to get two more flat sides.
I ended with some burnt shortbread. These are the only ones that look half decent. I followed the recipe religiously. Am I such a bad baker? Is there hope for me? I have finally invested in an oven thermometer and it turns out that the oven is surprising hotter than it should be and can be quite random. So maybe it is the oven and not me.
What is your favourite matcha dish? Please share!