Matcha Almond Cookies

 

Ingredients:

113 g. unsalted butter (room temperature)

1/3 cup icing sugar (sifted)

1 cup plain flour (sifted)

1 tbsp. Matcha powder 

1/8 tsp. salt

1/3 cup (sliced almond, lightly chopped)

Methods:

1. In a bowl add the sifted flour, matcha and salt.  Mix with a spoon to combine.
2. Cream butter and icing sugar until fluffy at medium speed.
3. Lower the mixer speed.  Add in dry ingredients, 1 tablespoon at a time until dough is formed.
4. Add in chopped almonds in 3 batches, and stop the mixer immediately once all is combined.
5. Divide dough into 2 portions.  Roll a portion of the dough into a log (size depends on your preference).  Wrap the log with plastic wrap and freeze for 30 minutes.  Repeat with the other portion.
6. Remove dough from freezer.  Use a sharp knife and cut the dough about 1/4" thick each.  Arrange the cookies on a lined baking sheet.
7. Bake in a preheated oven of 162 degree Celsius for 15 to 17 minutes on middle rack.  Remove cookies to wire rack to cool completely before storing in air tight container.

The logs are ready to be freeze

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my baking preference.