Matcha Green Tea Cookies Recipe by Fumie's Recipe
Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe Please come to see！ 2 Stir well cake flour and matcha powder, then sift it twice; set aside. Use a spoon to crush lumps of powdered sugar; set aside. 3 Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with a hand mixer on low speed until whitish and fluffy for 2 mins. 4 Add beaten egg, mix on low speed until combined. Scrape the batter off from the beater as possible. 5 Add vanilla oil, use a spatula to mix. Add ground almonds, mix well until smooth. 6 Add dry ingredients at once. Fold it into the mixture while scooping flour. Fold it until the many lumps form. 7 Place the dough on plastic wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. 8 Next, fold plastic wrap and dough together in half, press it. Repeat that another 12 times until smooth. Square and flatten it, wrap it with plastic wrap. Let it sit in a fridge overnight. 9 【Next Day】 Take the dough out from the fridge. Leave it for 10-15 mins at room temperature if the dough is firm. Press it to soften a little. Please press the edge well to prevent the dough tears. 10 Lay plastic wrap on the work surface, place the dough on it. Coat the dough with bread flour and roll it out into 5mm / 0.2-inch thick. 11 After rolling out, sit it in a freezer for 5-10 mins. If you do it, you can cut it and arrange cut dough on the tray easily. Cut it with a round cookie cutter, 5 cm / 2 inches diameter, arrange them on a baking sheet. Re-roll the dough scraps and cut. 12 If possible, put them in a freezer for 1 hour before baking to prevent spreading. Preheat an oven to 190℃ / 374F. Turn down the oven to 170℃ / 338 F, bake it for 15 mins. Let it cool for a little and then put them on a rack to cool completely. 13 【Matcha Glaze】 Stir powdered sugar and matcha powder until well combined. Add 2 tsp milk and stir roughly, and add the milk little by little until smooth, slowly fall texture. 14 Transfer the glaze to a piping bag, and cut the tip a bit. Drizzle the glaze on each cookie to draw a Striped pattern. Dry the glaze for a while to set. Store them in a sealed container. If possible, put a desiccant in the container together. Thank you!! 1 My You tube Recipe Channel→ Fumie's Recipe Please come to see！ 1 My You tube Recipe Channel→ Fumie's Recipe Please come to see！ 2 Stir well cake flour and matcha powder, then sift it twice; set aside. Use a spoon to crush lumps of powdered sugar; set aside. 2 Stir well cake flour and matcha powder, then sift it twice; set aside. Use a spoon to crush lumps of powdered sugar; set aside. 3 Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with a hand mixer on low speed until whitish and fluffy for 2 mins. 3 Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with a hand mixer on low speed until whitish and fluffy for 2 mins. 4 Add beaten egg, mix on low speed until combined. Scrape the batter off from the beater as possible. 4 Add beaten egg, mix on low speed until combined. Scrape the batter off from the beater as possible. 5 Add vanilla oil, use a spatula to mix. Add ground almonds, mix well until smooth. 5 Add vanilla oil, use a spatula to mix. Add ground almonds, mix well until smooth. 6 Add dry ingredients at once. Fold it into the mixture while scooping flour. Fold it until the many lumps form. 6 Add dry ingredients at once. Fold it into the mixture while scooping flour. Fold it until the many lumps form. 7 Place the dough on plastic wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. 7 Place the dough on plastic wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. 8 Next, fold plastic wrap and dough together in half, press it. Repeat that another 12 times until smooth. Square and flatten it, wrap it with plastic wrap. Let it sit in a fridge overnight. 8 Next, fold plastic wrap and dough together in half, press it. Repeat that another 12 times until smooth. Square and flatten it, wrap it with plastic wrap. Let it sit in a fridge overnight. 9 【Next Day】 Take the dough out from the fridge. Leave it for 10-15 mins at room temperature if the dough is firm. Press it to soften a little. Please press the edge well to prevent the dough tears. 9 【Next Day】 Take the dough out from the fridge. Leave it for 10-15 mins at room temperature if the dough is firm. Press it to soften a little. Please press the edge well to prevent the dough tears. 10 Lay plastic wrap on the work surface, place the dough on it. Coat the dough with bread flour and roll it out into 5mm / 0.2-inch thick. 10 Lay plastic wrap on the work surface, place the dough on it. Coat the dough with bread flour and roll it out into 5mm / 0.2-inch thick. 11 After rolling out, sit it in a freezer for 5-10 mins. If you do it, you can cut it and arrange cut dough on the tray easily. Cut it with a round cookie cutter, 5 cm / 2 inches diameter, arrange them on a baking sheet. Re-roll the dough scraps and cut. 11 After rolling out, sit it in a freezer for 5-10 mins. If you do it, you can cut it and arrange cut dough on the tray easily. Cut it with a round cookie cutter, 5 cm / 2 inches diameter, arrange them on a baking sheet. Re-roll the dough scraps and cut. 12 If possible, put them in a freezer for 1 hour before baking to prevent spreading. Preheat an oven to 190℃ / 374F. Turn down the oven to 170℃ / 338 F, bake it for 15 mins. Let it cool for a little and then put them on a rack to cool completely. 12 If possible, put them in a freezer for 1 hour before baking to prevent spreading. Preheat an oven to 190℃ / 374F. Turn down the oven to 170℃ / 338 F, bake it for 15 mins. Let it cool for a little and then put them on a rack to cool completely. 13 【Matcha Glaze】 Stir powdered sugar and matcha powder until well combined. Add 2 tsp milk and stir roughly, and add the milk little by little until smooth, slowly fall texture. 13 【Matcha Glaze】 Stir powdered sugar and matcha powder until well combined. Add 2 tsp milk and stir roughly, and add the milk little by little until smooth, slowly fall texture. 14 Transfer the glaze to a piping bag, and cut the tip a bit. Drizzle the glaze on each cookie to draw a Striped pattern. Dry the glaze for a while to set. Store them in a sealed container. If possible, put a desiccant in the container together. Thank you!! 14 Transfer the glaze to a piping bag, and cut the tip a bit. Drizzle the glaze on each cookie to draw a Striped pattern. Dry the glaze for a while to set. Store them in a sealed container. If possible, put a desiccant in the container together. Thank you!! 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