Christmas Wreath Cookies (Matcha Flavor)

This is one AWESOME Christmas Cookies, which is to be added into my baking list.  The addition of whipping cream makes the texture of the cookies slightly different from other normal cookies; when you chew on it you can taste the creamy texture of the cookies melted in your mouth.  Yesterday, I only tried out the Matcha Flavor cookies, however, if time permits I will try a hand on the chocolate flavored cookies too.

Ingredients:

100g. unsalted butter (room temperature)

30g. icing sugar (sifted)

70g. whipping cream

125g. cake flour (sifted)

15g. cornflour (sifted)

5g. Matcha powder (sifted)

White chocolate buttons (for coating of cookies)

Dried cranberries, cut into thin pieces (for decorations over the white chocolate)

Almond nibs (for decorations over the white chocolate)

Methods:

(A)  Making the Cookies 

• In a mixer beat butter for 1 minute, then add in icing sugar and mix using Speed 2 until well incorporated.  Add in half portion of the whipping cream and beat until combined, then add the rest of the whipping cream and beat until well combined.
• Add in the sifted cake flour and mix with a spatula, then add in cornflour, continue to mix until combined, and finally add in Matcha powder and mix until well incorporated.
• Transfer the batter into a piping bag fitted with a star nozzle.  

• Pipe the batter in circle shape onto a lined baking sheet.  

• Bake in a preheated oven of 160 degree Celsius for 20 minutes.  After 10 minutes of baking, cover the top with a piece of aluminium foil to avoid the cookies from overly darkened.
• Once the cookies are done, remove onto a wire rack and let it cool down for few minutes.  Remove cookies onto a wire rack to cool completely.  Repeat with the rest until all is done.

(B)  Coating the cookies with white chocolate

• To melt the white chocolate, place some white chocolate buttons into a small metal bowl.  Place the metal bowl over a bowl of hot water, stir until the chocolate has melted.
• Coat part of each cookies with the melted white chocolate, place some dried cranberries and almond nibs over the white chocolate, place onto a wire rack with a baking sheet below to let the extra chocolate drips off.  When the white chocolate has harden, store cookies in airtight containers.  
• These yummylicious cookies are ready to be served!

I adapted this recipe from 'Youtube - QV Recipes' with slight adjustment to suit my baking preference.