Ingredients
Directions 14 steps | 140 Minutes
Measure and prep all ingredients. Line a baking sheet with parchment paper and set it aside.
Sift the flour, matcha, powdered sugar and sea salt onto a second piece of parchment paper and set aside.
In the bowl of an electric mixer fitted with the paddle or whisk attachment, mix the butter for a few minutes to soften. Use a spatula to scrape down the sides of the bowl.
Add the sugar and mix for another few minutes until it becomes light and fluffy.
Add the whole egg, egg yolk, cream and vanilla extract. Mix until they are incorporated.
Stop the mixer and add half of the flour mixture, then mix on low until smooth.
Add the remaining flour mixture and mix on low until the dough comes together.
Shape it into a flat disc. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes until firm.
Preheat the oven to 350°F. Place the dough on a parchment-lined work surface or large cutting board. Next, on a lightly floured work surface, use a rolling pin to roll out the dough to about ½-inch thickness. (See notes 1.)
Use a paring or dinner knife to shape graceful tea leaf shapes.
Use a bench scraper or spatula to transfer each leaf to the baking sheet, about an inch apart from each other. If the dough becomes too sticky or difficult to work with, chill it for 20 minutes and try again.
Once the baking sheet is full of cookies, use the knife tip to score leaf veins on them, or decorate as desired. If you have time, chill them again for 20 minutes before baking.
Bake them for about 12-15 minutes, until the edges are light brown and the center is set.
Let the matcha cookies cool. Serve and enjoy!
Notes:
- If you don't have a rolling pin, place parchment paper over the dough and use a clean, full soda or beer can.
FOOD FOR THOUGHT?
Leave a review or join the conversation.