Matcha (Green Tea) Cookies

I'm sure matcha fans will love these cookies.

There is something about this cookie that makes me want to stop for quarter of a minute (because that is how long it took for me to eat one of these cookies) and enjoy it quietly. The matcha flavour is perfectly subtle, and is neither weak nor overpowering. The cookie is lightly sweetened, and has a shortbread-like crumb that is crisp and yet delicate.

The original recipe suggests coating the cookies with granulated sugar. I prefer without. Instead I decorate each cookie with tiny black sesame seeds, painstakingly, using a tweezers.



Matcha (Green Tea) Cookies
(Adapted from Lovescool)

Makes about 24 numbers of 5cm diameter cookies

64 grams icing sugar
1 1/2 tablespoons matcha powder
140 grams unsalted butter, cut into cubes, softened
240 grams plain flour
3 egg yolks
Black sesame seeds to decorate (optional)

In a medium bowl, whisk together the icing sugar and matcha powder.

With an electric mixer fitted with a paddle attachment, mix the butter and sugar/matcha mixture until pale and creamy.

Add flour and beat until well combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

Form dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate until firm (about 30 minutes).

Line a baking tray with baking paper.

Roll dough out between 2 sheets of baking paper to 1cm thick. Cut out dough with a cookie cutter. Place onto prepared trays. Re-roll leftover dough and repeat.

Decorate with black sesame seeds. Freeze cookies for 10 minutes while waiting for oven to heat up.

Preheat the oven to 180 degrees celsius (or 160 degrees celsius fan-forced). Bake cookies for 15 minutes, or until golden. Allow to cool on tray for 2 minutes before transferring to a wire rack to cool completely.