Yield: 10 cookies
Baking temperature: Bake at middle rack of a preheated oven at 150℃ for 20 minutes. Turn off the oven and let the cookies stay for another 5 minutes.
Ingredients
30g unsalted butter, softened
pinch of salt
15g icing sugar
28g top flour
24g potato starch
2g milk powder
2g matcha powder
1/4 tsp cocoa powder
2. Cream softened unsalted butter with salt and icing sugar till light and pale.
3. Sift flour mixture from Step 1 into the butter cream batter, and mix using a spatula. You will get about 100g of cookie dough in the end.
4. Divide the dough into 3 portions: 5g as plain, 15g to mix with 1/4 tsp of cocoa powder, and 80g to mix with 2g of matcha powder.
To get a nicer green colour, I added a little green food dye to the matcha cookie dough. This step is optional.
5. Divide each dough into 10 portions, and roll into balls.
6. Shape the cocoa dough into a tree stump with the top end flatten a little to be placed under the matcha tree crown later. Place the stump on a baking tray lined with parchment paper.
Shape the matcha dough into a triangular tree crown.
Use a triangleTooth Scraper Blade to impress some layer patterns on the dough. Joint the matcha dough to the cocoa stump.
Use the tip of a chopstick to shape the plain dough into a star ⭐ Place the star dough at the tip of the matcha dough.
7. Decorate the cookie with some white and red sugar grains.
8. Bake at middle rack of a preheated oven at 150℃ for 20 minutes. Turn off the oven and let the cookies stay for another 5 minutes.
9. Cool down before enjoying π
1. Coat a thin layer of food dye on the inner wall of a small glass.
2. Add some plain sugar grains into the small glass.
3. Lightly shake the glass to move the sugar grains around to be coated by the food dye.
4. The coloured sugar grains are ready when they are evenly coated with the food dye π
pinch of salt
15g icing sugar
28g top flour
24g potato starch
2g milk powder
2g matcha powder
1/4 tsp cocoa powder
Decoration
some red and white colour sugar grains
Steps to prepare colour sugar grains or sprinkles can be found at the end of the recipe.
some red and white colour sugar grains
Steps to prepare colour sugar grains or sprinkles can be found at the end of the recipe.
Direction
1. Mix top flour, potato starch and milk powder in a bowl. Set aside.
2. Cream softened unsalted butter with salt and icing sugar till light and pale.
3. Sift flour mixture from Step 1 into the butter cream batter, and mix using a spatula. You will get about 100g of cookie dough in the end.
4. Divide the dough into 3 portions: 5g as plain, 15g to mix with 1/4 tsp of cocoa powder, and 80g to mix with 2g of matcha powder.
To get a nicer green colour, I added a little green food dye to the matcha cookie dough. This step is optional.
5. Divide each dough into 10 portions, and roll into balls.
6. Shape the cocoa dough into a tree stump with the top end flatten a little to be placed under the matcha tree crown later. Place the stump on a baking tray lined with parchment paper.
Shape the matcha dough into a triangular tree crown.
Use a triangleTooth Scraper Blade to impress some layer patterns on the dough. Joint the matcha dough to the cocoa stump.
7. Decorate the cookie with some white and red sugar grains.
9. Cool down before enjoying π
Homemade Coloured Sugar Grains/Sprinkles
1. Coat a thin layer of food dye on the inner wall of a small glass.
2. Add some plain sugar grains into the small glass.
3. Lightly shake the glass to move the sugar grains around to be coated by the food dye.
4. The coloured sugar grains are ready when they are evenly coated with the food dye π
No comments:
Post a Comment
I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)