Matcha Butter Cookies
These matcha butter cookies are so good, they won't last in the kitchen for more than 2 days! Perfect treat for afternoon tea or coffee.
Equipment
- Oven
Ingredients
- 1 1/2 Cups Flour
- 2 1/2 Tbsp Matcha Tea
- 3/4 Cup Unsalted Butter
- 3/4 Cup Sugar
- 1/2 Tsp Salt
- 1 Egg
- Icing Sugar to dust
Instructions
- Differently from other recipes, no oven to turn on to start with. Instead, prep all your ingredients so that you have them on hand before you start mixing.
- In a small bowl, sift your flour and matcha so that there are no lumps and set aside.
- In the bowl of your standing mixer beat the sugar and butter on medium speed until it becomes creamy and lighter in colour, then add the egg and let it mix in properly until everything is fully incorporated.
- Now lower the speed of the standing mixer and gradually add the flour and matcha mix until just combined. The dough will be firm and not very smooth.
- You can now move the dough in the fridge and let it rest for 10 minutes. In the meantime, turn on the oven to 180°C (350°F) and line two large baking trays with parchment paper.
- When the dough has rested for 10 minutes, you can roll in quickly into a cookie press gun and insert the disc of your choice - we went for flower shape as we thought they would look cute. Just press every single cookie on the parchment paper, making sure there is a 2cm space between each cookie.
- If you do not own a cookie press gun, you can either pipe the cookies using a large pastry bag with a large open-star tip, or you can also simply roll them into 1.5cm balls. Maintain the same distance so they do not stick together while baking.
- Bake them for roughly 10 minutes, or until the top of the cookies are firm and still far from browning. Transfer to a cooling rack and let them cool completely.
- Once the matcha butter cookies have cooled completely, dust them with some icing sugar - you can mix the icing sugar with some matcha powder as well if you want the matcha flavour to come through stronger.