Matcha Almond Cookies（绿茶翡翠饼干）

INTRODUCTION

If you doubt the texture of this cookie, it resembles something like pinwheel cookies, hermits, biscotti or other refrigerated and cut cookies. It is not the type of melt in the mouth cookies.. It is the type that is designed to pipe fanciful royal icing. In fact, I like to eat this type of cookies and is ideal together with a cup of Earl Grey Tea.

The cookies can be crispy depending on your baking time just like biscotti. If you want it to be softer, you can reduce the baking time as flour cooked rather fast. The thinner the cookies, the more crispy it will be.

Matcha originate from Asia Japan and I have purposely chose a square oriental moon cake mould to go with it.. If properly baked , this cookie will be very presentable as gifts to your friends. It is a classy design with an oriental touch. If you want to see the picture of the mould, you can refer to this post: Baked Matcha Moon Cake （绿茶翡翠月饼）

Designing this cookie do have some technical difficulties. First I wanted a cookies with sharp imprint after it was baked. I do not wish that the cookies defaced after baking. That will ruin the entire experiment. Secondly, it must be maintain its green colour.. Brownish green cookies definitely is not appetizing and I am rather happy the colour maintain after about half an hour of baking.

 

---

WHAT IS REQUIRED

Recipe adapted from: Lavender Hearts – “ Quick and Easy Slices” Page 23 Parragon 2001

Servings:: About 30 cookies depending on size

• 225 grams of plain flour
• 100 grams of chopped almonds or other nuts
• 75 grams of butter, at room temperature
• 100 grams of castor sugar
• 1 egg
• 1-2 tablespoons of matcha powder

---

STEPS OF PREPARATION

• Pre-heat the oven 145 degree Celsius.

• Cream the butter until light and fluffy. Add egg and beat until well mixed. Add the chopped almond, sift in the plain flour and matcha powder and stir until well mix and form a dough.

• Roll out the dough using a rolling pin to about 5mm thickness, Use your favourite cookies dough to cut into your desired shape (I have used moon cake mould).. Bake in the pre-heated oven of 145 degree Celsius by placing the cookies in the middle section of the oven for 15 minutes. After 15 of baking, over turn the cookies and bake for another 15 minutes. Once completely cooled, stored in an air tight container.

---

CONCLUSION

This is a very simple recipe and it is a nice cookies. This cookies resemble the texture of pinwheel or refrigerated cookies and with properly selected mould, you can easily churn out some nice cookies as gifts to close one.. Of course, packaging is of prime importance also.

Hope you like the post today. Cheers and have a nice day.

---

• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.