aurora
Tasty Apprentice
After my visit in Japan, I got addicted to this matcha latte and want to recreate something out of matcha and internet really has a lot of things to offer. Here’s the recipe I use if you’re interested in this matcha cookies ᡣ𐭩
Ingredients
Directions
Are you also a matcha lover too? Tell me in the comments below and tell me how your matcha cookies turned out.
Ingredients
- 1 cup (250g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 3-4 tsp culinary-grade matcha
- 2 1/2 cups (300g) preferred baking flour
- If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) raspberry jam
- Preheat oven at 350°F (180°C)
- In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract
- Mix in 1 egg yolk
- Mix in 2 1/2 cups (300g) preferred baking flour, 3-4 tsp culinary-grade matcha, - 1/2 tsp baking soda, and 1/2 tsp salt
- Line a baking tray with parchment paper - OR - cooking spray
- Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray
- With your thumb (or a small spoon), create small indents in the cookies Fill the idents with raspberry jam
- Don’t overfill the cookies - the jam might spill over!
- Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes
- Take them out, and allow to cool for a minimum of 15 minutes
- Enjoy your matcha cookies!
Are you also a matcha lover too? Tell me in the comments below and tell me how your matcha cookies turned out.