112 g. unsalted butter (softened)
30 g. granulated sugar (plus more for sprinkling)
160 g. plain flour (sifted)
2 tbsp. Matcha Powder (sifted)
A dash of salt
Methods:
- Using a stand mixer, beat butter and sugar until light and fluffy.
- In a bowl, combine flour, matcha powder and salt, gradually add to butter mixture.
- Gather and press the dough into a flattened disk, and chill until firm for about 2 hours.
- When ready to bake, preheat oven to 165 degree Celsius and line baking sheet.
- Roll out dough to 1/4" thickness on a lightly floured work surface. Cut with a 2" round cutter. Place cookies on a prepared baking sheet. Gather and re- roll any scraps.
- Sprinkle cookies with sugar, tapping gently so that the sugar sticks. Bake for 18-22 minutes until cookies are dry and firm.
- Remove from oven and transfer to a wire rack to cool completely.
- Keep them in airtight cookie jars or containers.
I adapted this recipe from 'Gemma's Bigger Bolder Baking" by Gemma Stafford with a slight adjustment to suit my baking preference.
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