Saturday, June 29, 2013

Making Matcha (Green Tea) Cookies

I am home alone with Baby Naomi this Saturday. I spent my morning doing the busy routines taking care of my bub as usual. Since I got nothing much to do in the afternoon and was a bit frustrated from my repeat failures in completing Candy Crush's level 21, I thought of killing my time by baking some sweet stuff instead.

Long story short, I sat Baby Naomi in her high-chair and played her favourite kiddie songs video in my iPhone to entertain her whilst I dealt with flour and butter in my kitchen.

I chose to bake some melt-in-the-mouth green tea cookies today and adapted the recipe from various sources I found in the internet.

Edible Green Cherry Blossoms for your tea companion.

Here's the recipe of my egg-less Matcha (Green Tea) Cookies I just baked earlier today:

Matcha (Green Tea) Cookies

  • 130gr Unsalted butter, at room temperature
  • 80gr Icing sugar
  • 2 tbs Green tea powder
  • 130gr Potato starch
  • 80gr Flour
  • 1 tbs Milk powder
  • 1/2 tsp Vanilla Essence
  • Black sesame seeds, to decorate (optional)

  1. Sift icing sugar and green tea powder in a bowl.
  2. Sift together potato starch, flour and milk powder. Set aside.
  3. Using electric mixer, mix the icing sugar, vanilla essence, green tea powder and butter until pale and creamy.
  4. Slowly add the flour mixture to the creamed butter and mix well using a rubber spatula until the dough doesn't stick to the bowl.
  5. Mould the dough in any desired shape and place the cookies in a tray already lined with a parchment paper. 
  6. Decorate the top of the cookies with some black sesame seeds.
  7. Bake the cookies in a preheated oven (about 170 degree Celcius) for about 15 minutes. It is not necessary to bake the cookies until golden brown.

The use of potato starch in this recipe gives the melt-in-the-mouth effect to the cookies. However, if you can't find any potato starch around, you can just replace it with the normal flour but I can't guarantee the cookies' melt-in-the-mouth effect with the absence of potato starch.

By the way, these cookies were so fragrant. The strong smell of green tea, butter and milk filled in my kitchen for quite some time when I was baking these cookies.

P/S: I guess I was not thinking clearly when I split my time baking cookies and looking after Baby Naomi (who got a bit fussy at the end of my baking episode) at the same time. I accidentally threw the moulds I used to make these cookies away and my husband found them in one of the plastic bags inside the garbage bin outside my house in the next morning. "Oh the smell!", he murmured.

1 comment:

  1. Hi there..i find it difficult to work with the dough.. Too soft to use a cookies cutter.. Please advice. Thanks


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