Few weeks ago I baked some Matcha Shortbread Cookies, and I am finally blogging about it with THE RECIPE ^^
Baked the cookies to give tonton's sister actually, but I made a little too many.
Gave this bottle to tonton's sister.
I actually took one hour just to get the bottle decorated.
It was actually skippy peanut butter's container, can't tell right?
Cleaned it up, remove the label, etc. etc.
I always have scrap cloth lying around so, tadah. and a ribbon!!
I always have scrap cloth lying around so, tadah. and a ribbon!!
TRANSFORMED.
Anyway, back to the cookies.
I was google-ing around and found Martha Steward recipe easier to follow through.
The above recipe really makes a lot, so I cut the recipe in half, give and take.
Am going through the recipe step-by-step, but I will still type a full recipe at the bottom, for easier keeping sake?
Am going through the recipe step-by-step, but I will still type a full recipe at the bottom, for easier keeping sake?
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons of Matcha Powder- pinch of salt
- 1/2 cup (115g/1stick) UNSALTED butter, softened at room temperature
- 1/4 cup confectioners' sugar
This recipe can be used for Earl Grey shortbread cookies too, just sub the matcha powder with earl grey tea.
open the tea bags and dump it in.
The recipe above, takes around 2 tea bags worth, give or take.
As it all depends on individual likings.
You can find everything in NTUC, I swear, even the matcha powder which you should find under the international section instead.
Actually if you looked at my photo, I did not actually use all-purpose flour, but cake flour instead.
The outcome will be slightly different, texture wise but it's still alright.
It's always better to sift your flour as they will lump together, but I am really lazy, and cake flour are slightly finer so I do not really need to bother about sifting much?
Also, please, please, please remember to use UNSALTED butter.
I used the salted ones and even omitting out the "pinch of salt" you can still taste the saltiness of the butter, which is a no good at all.
I poured in a little too much matcha powder here, cause I am really a tea person?
Plus, this was all I left in my tiny can of matcha powder, so might as well pour everything in?
I am still using the super old, hand held electric mixer which is actually a chore cause it's really tiring to hold it while mixing.
Mum refuse to buy anything new unless this old fellow decided to die on us, and that's still a maybe.
Anyone one or dear sponsors would like to nicely sponsor me or give me a electric mixer please.
I don't even need a super good one, but just one basic mixer will do fine.
I am still wishing.
Seriously, do not put your dough for more than an hour, otherwise it will be too hard, and when it start melting it will be too watery.
45 minutes will be just alright.
Pre-heat oven to 350 degrees (Fahrenheit) / 175 degrees (Celsius)
Since mine was too soft, so I roll them into balls and pressed them flat instead.
Bake the cookies for around 13-15 minutes, rotating them half way through.
You can always eat them over tea and coffee and would be perfect for a little tea-time snack.
It's really easy to make, but just time consuming.
Not to mention the cleaning part. ohmygee.
open the tea bags and dump it in.
The recipe above, takes around 2 tea bags worth, give or take.
As it all depends on individual likings.
You can find everything in NTUC, I swear, even the matcha powder which you should find under the international section instead.
Actually if you looked at my photo, I did not actually use all-purpose flour, but cake flour instead.
The outcome will be slightly different, texture wise but it's still alright.
It's always better to sift your flour as they will lump together, but I am really lazy, and cake flour are slightly finer so I do not really need to bother about sifting much?
Also, please, please, please remember to use UNSALTED butter.
I used the salted ones and even omitting out the "pinch of salt" you can still taste the saltiness of the butter, which is a no good at all.
Whisk flour, tea and salt in a bowl. set aside.
I poured in a little too much matcha powder here, cause I am really a tea person?
Plus, this was all I left in my tiny can of matcha powder, so might as well pour everything in?
Cream the butter and sugar in a separate bowl, until light and fluffy.Around 2-3 minutes if you are using the electric mixer, low-medium speed.
Slowly pour in the flour-tea mixture, over low speed with the electric mixer till everything are nicely combined.
I am still using the super old, hand held electric mixer which is actually a chore cause it's really tiring to hold it while mixing.
Mum refuse to buy anything new unless this old fellow decided to die on us, and that's still a maybe.
Anyone one or dear sponsors would like to nicely sponsor me or give me a electric mixer please.
I don't even need a super good one, but just one basic mixer will do fine.
I am still wishing.
Knead and roll the dough into a log, estimated 1 1/4 inches in diameter.
Place log on parchment paper.
Seal the tube by twisting the ends or you wrap with cling wrap like what I did.
Place the log into the freezer, for 45minutes to an 1 hour.
Seriously, do not put your dough for more than an hour, otherwise it will be too hard, and when it start melting it will be too watery.
45 minutes will be just alright.
This is what happened when the dough got too soft to be cut.
Pre-heat oven to 350 degrees (Fahrenheit) / 175 degrees (Celsius)
Cut logs into 1/4 inch thick slices.
Or you can use cookie cutter too for patterns and shapes.
Since mine was too soft, so I roll them into balls and pressed them flat instead.
Place them slightly apart as the cookies will slightly expand while baking.
Bake the cookies for around 13-15 minutes, rotating them half way through.
Let cool on sheets or cooling rack before serving or packaging.
You can always eat them over tea and coffee and would be perfect for a little tea-time snack.
It's really easy to make, but just time consuming.
Not to mention the cleaning part. ohmygee.
MATCHA SHORTBREAD COOKIES
Ingredients
- 1 cup all-purpose flour - 2 tablespoons of Matcha Powder- pinch of salt - 1/2 cup (115g/1stick) UNSALTED butter, softened at room temperature - 1/4 cup confectioners' sugar
Directions
Whisk flour, tea and salt in a bowl. set aside.Cream the butter and sugar in a separate bowl, until light and fluffy.
Around 2-3 minutes if you are using the electric mixer, low-medium speed.
Slowly pour in the flour-tea mixture, over low speed with the electric mixer till everything are nicely combined.
Knead and roll the dough into a log, estimated 1 1/4 inches in diameter.Place log on parchment paper.Seal the tube by twisting the ends or you wrap with cling wrap like what I did.
Place the log into the freezer, for 45minutes to an 1 hour.
Pre-heat oven to 350 degrees (Fahrenheit) / 175 degrees (Celsius)
Cut logs into 1/4 inch thick slices.Or you can use cookie cutter too for patterns and shapes.
Place them slightly apart as the cookies will slightly expand while baking.
Bake the cookies for around 13-15 minutes, rotating them half way through.
Let cool on sheets or cooling rack before serving or packaging.
Around 2-3 minutes if you are using the electric mixer, low-medium speed.
Slowly pour in the flour-tea mixture, over low speed with the electric mixer till everything are nicely combined.
Knead and roll the dough into a log, estimated 1 1/4 inches in diameter.Place log on parchment paper.Seal the tube by twisting the ends or you wrap with cling wrap like what I did.
Place the log into the freezer, for 45minutes to an 1 hour.
Pre-heat oven to 350 degrees (Fahrenheit) / 175 degrees (Celsius)
Cut logs into 1/4 inch thick slices.Or you can use cookie cutter too for patterns and shapes.
Place them slightly apart as the cookies will slightly expand while baking.
Bake the cookies for around 13-15 minutes, rotating them half way through.
Let cool on sheets or cooling rack before serving or packaging.
No comments:
Post a Comment