Think I am addicted to Matcha.
I have matcha noodles for lunch and I would have a cup of matcha after lunch every other day.
I couldn’t resist baking these matcha almond cookies!
I got the recipe from here, a website which I like and I am actually eating one of the cookies as I’m typing! Delicious. I love it!
Brought Faith to swim at my friend’s. It’s a relaxing Wednesday though Faith wasn’t in her best behaviour.
Green blouse to complement the Matcha cookies. Hah..
Am adapting the recipe here for my own references:
115g unsalted butter, softened
1/2 cup packed icing sugar
1 cup all purpose flour
1 tablespoon matcha powder
1/8 teaspoon salt (do without if you are using salted butter)
1/3 cup sliced almonds, lightly chopped
Sift together the all purpose flour, matcha powder and salt.
With an electric mixer at medium speed, cream the butter and powdered sugar until fluffy.
Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed.
Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.
Remove the dough and place on a 22 inches long plastic wrap. Roll the dough into a 1 1/2 inches thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.
Pre-heat the oven to 180 C. Line two baking sheets with parchment papers.
Remove the dough from the freezer. Use a sharp knife and cut the dough 1/4 inch thick each. Arrange the cookie dough on the baking pan 2 inches apart.
Bake them for 14-16 minutes on the middle rack. Remove the cookies to wire rack to cool completely before storing in air tight containers.