- 100groom temperature salted butter
- 50gicing sugar
- 1egg yolk
- 90gplain flour
- 40gground almonds
- 2 tspMatcha powder
- 200gdark chocolate
For my second attempt at cooking with Matcha green tea powder I used a recipe from Chocolate and Zucchini: Matcha Shortbread Cookies. The original recipe involves rolling the dough in sugar but I'm not a fan of crunchy, sugar-coated food so I decided to give my cookies half a coat of chocolate instead.
The recipe is really easy and produces delicious, light, buttery cookies. The Matcha is slightly bitter which works well with the chocolate and since making them yesterday five have disappeared already.
After making the dough it will need to sit in the fridge or freezer for a while to firm up so I used this time to make more Matcha cakes. Dipping the cookies in chocolate isn't strictly necessary as the cookies are lovely on their own but if you have the time and inclination then it's worth making the extra effort.
The recipe makes around 18 cookies.
- Mix the butter and icing sugar together in a large bowl using a wooden spoon.
- Add the egg yolk and stir well.
- Add the flour, ground almonds and Matcha powder in a different bowl. Gently mix until they have thoroughly combined.
- Add the flour mixture to the butter, icing sugar and egg mixture. Mix until the ingredients come together and there are no lumps. At this stage try not to stir too much to avoid overworking the dough.
- Roll the dough out into a log approximately 4cm in diameter. Wrap in cling film and place into the fridge for two hours or the freezer for 40 minutes.
- Just before the dough is ready, preheat your oven to 180°C and line a baking tray with greaseproof paper.
- Remove the dough from the fridge or freezer. It should feel firm by now so take a sharp knife and slice the dough into 1cm rounds. Roll the dough around a little while you are doing this (like you would roll a rolling pin) to avoid the cookies getting a flat edge.
- Place onto the baking tray leaving as much space as you can between the cookies as they will spread a bit when they cook.
- Bake for around 12 minutes or until the edges of the cookies just start to colour. Remove from the oven and after 5 minutes transfer to a wire rack to cool.
- Once the cookies have cooled, tear off some more greaseproof paper and place to one side.
- Fill a saucepan with water and bring to the boil. Place a bowl over the saucepan but make sure that it doesn't touch the water. Add the chocolate to the bowl and stir until it has completely melted. Transfer the chocolate to a bowl or dish that is wide enough to fit a cookie and deep enough to coat half of it (I used a thick whisky glass).
- Working quickly, dip half of each cookie into the chocolate and carefully place onto the greaseproof paper. Leave to cool completely then store in an airtight container.