Good news for matcha lovers! Today I’m going to share one of my favourite cookies, the Matcha cookies. It is absolutely prefect for your afternoon treat with your favourite book and tea. It texture is like shortbread, crisp rather than soft or chewy. More importantly, it is easy to bake even for the beginners.
This type of cookies are known as butter cookies. They also go by shortbread cookies or sable cookies. Therefore, it doesn’t need any baking powder or baking soda.
*I know the step to chill the dough is not fun to wait around. But be patient, this step can give clean, sharp edges for the cookies and holds its shape better in the oven. Also, it can make your easier while slicing into rounds (or roll out the dough, chill, and cut out with cookie cutters).
- 15g Matcha powder
- 240g All purpose flour
- 130g Icing sugar/ powder sugar
- 170g Unsalted butter (soften)
- 2 Egg yolks
- Small amount of almond flake – optional
- Pinch of salt
- Combine the matcha powder and all purpose flour in a large bowl.
- Sift the flour mixture.
- Add the soften butter in a large bowl and beat with a hand mixer until it is smooth and creamy.
- Add the salt and blend well.
- Add the icing sugar in the bowl and blend until it is soft and light.
- Add the egg yolks one at a time and mix well.
- Gradually add the flour mixture into the bowl, blend until the dough is well-mixed and smooth.
- Add the almond flakes to the dough and mix well. Skip this step if you are not adding almond flakes.
- Take the dough out on a clean surface, shape it in a log shape.
- Wrap the log in cling film and chill in the fridge for at least 2 hours or overnight.
- Preheat the oven to 175C degrees. Line the parchment paper on the baking tray. Remove the dough from the plastic wrap, slice the dough into 8-10mm thick with a sharp knife. Place them on the baking sheet.
- Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown. Enjoy.