I recommend these matcha cookies to every green tea lover. They are like shortbread cookies with a matcha flavor. And the nice smell when they are baking!
What is Matcha?
Matcha is a type of green tea in a very fine powdered form. Matcha tea is considered a high-quality premium tea, traditionally used in tea ceremonies, but there are various grades of quality even within matcha tea.
Matcha teas are specifically intended for drinking and enjoying their flavor. While you could use them for baking, it would likely be a waste. There are also matcha teas specifically designed for baking, which may have a stronger, more bitter taste and are usually more affordable. However, you can also find ones that can be used for both drinking and baking.
Where to Get Matcha Powder?
For some of you, getting matcha powder may be more complicated depending on where you live. In Japan, of course, it’s much simpler, and you can buy matcha tea even in regular grocery stores. However, don’t think that matcha tea is a cheap thing in Japan. It is among the more expensive teas there.
I would look for it in tea shops or online stores. Even some drugstores may sell matcha (I saw it in Dm drugstore). I would steer clear of various blends that, while cheap, don’t contain 100% matcha but only a very small percentage, with the rest usually being sugar, wheat flour, and starch. Matcha powder should have a vibrant and radiant green color, not a dark one.
Be careful with very large packages as well. In Japan, matcha is usually sold in small quantities because it’s advisable to consume it as soon as possible after opening. For instance, I used this matcha powder from Japan. The package contains 8 grams, and when baking, you would use the entire amount at once.
How to Make Matcha Cookies?
These matcha cookies are essentially like Christmas shortbread cookies but with a matcha flavor. When baking, I recommend:
- Take the butter and egg out of the refrigerator in advance so that both are at room temperature. If they are not similar temperature, the butter may curdle.
- Let the dough chill in the refrigerator for at least half an hour, and flatten it into before chilling.
- Roll out the dough between two sheets of parchment paper. It will be much easier, and the dough won’t stick to the rolling pin.
- Before cutting and baking, put the dough back in the refrigerator for a few minutes. It may soften as you roll it out, and a brief chill will help maintain its shape during baking.
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Matcha cookies (shortbread style)
Video
Ingredients
- 240 g all-purpose flour
- 150 g butter
- 95 g granulated sugar
- 1 egg
- 8 g matcha powder
- 2 g baking powder
- Pinch of salt
Instructions
- Add sugar to softened butter and mix it into a smooth cream either manually with a whisk or using a mixer.
- In a smaller bowl, beat the egg first, and then add half of it to the butter, mix, and then add the rest. Pay attention to the egg temperature; it should be similar to the butter or room temperature. If it's too cold, the butter may appear curdled.
- Combine flour, matcha powder, baking powder, and a pinch of salt, and sift it into the butter mixture.
- Work the dough and let it rest in the refrigerator for about 30 minutes. I recommend flattening the dough and wrapping it in plastic wrap.
- It's easier to roll out the dough between two sheets of parchment paper. I let it chill in the refrigerator again after rolling it out to make it easier to handle during cutting and to prevent spreading while baking.
- I cut the dough to approximately this thickness. You can go thinner, but you'll need to adjust the baking time accordingly.
- Bake at 150 - 160 °C (300 - 320 F) for about 12 minutes. However, each oven varies, so it's better to monitor them to ensure they stay a nice green color and don't brown too much.
Itadakimas!
