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Matcha Sable Cookies

14 Jan

Made a whole batch of these for my cooking class on Saturday – and sprinkled some brown sugar on them 🙂 Delish!

They are really easy to make, put together some batter the night before in a matter of 20 minutes. I just cannot stand to wait for it to harden in the fridge!

Matcha Sable Cookies

Equipment
Stand Mixer with paddle attachment/ Handheld Mixer + Large Bowl
Spatula
Weighing Scale
Measuring Spoons
Mixing Bowls
Spoons
Cling Wrap
Chef’s Knife
Chopping Board
Baking Trays
Baking Paper

Ingredients

100g butter (softened)
50g icing sugar
1 egg yolk
120g/ 1 cup flour
40g/ ¼ cup almond meal (finely ground almonds)
2 tsp matcha (green tea) powder
2 tbsp brown sugar (optional)

Makes approx 30 cookies

Method
1. Sift flour and matcha powder in a mixing bowl. Add ground almonds and mix evenly.
2. Cream butter and sugar together with the paddle attachment.
3. Add egg yolk and mix in thoroughly.
4. Add the dry ingredients tablespoon by tablespoon to the creamed mixture until the mixture come together to form a ball of cookie dough. Take care not to over-beat.
5. Prepare 2 x 30cm-long cling wrap and place on the table. Remove dough from mixing bowl and divide into 2 and place each portion onto the cling wrap.
6. Roll each portion into a log about 4cm thick*, and wrap the dough completely in cling wrap. Place in the freezer for 40mins or 2 hours in the fridge.
*Note: If you prefer a square shaped log, wrap the dough with the cling film completely and ‘whack’ lightly on the counter top for each side of the log to flatten the sides.
7. Before baking, preheat the oven to 180° C and line a baking sheet with baking paper.
8. Place brown sugar on a plate and coat the log with sugar on all sides. (optional – I was lazy to roll so I sprinkled on the sliced cookies See Above Picture)
9. Cut the log into 1cm slices with a sharp chef’s knife over a chopping board.
(Tip: You may dip your knife in hot water prior to cutting the log for easy slicing)
10. Arrange slices on the baking tray about 1cm apart. (The cookies won’t spread too much during baking.)

11. Bake for 12-14 minutes on the oven’s 2nd rack or until the cookies start to brown lightly at the edges.
12. Once done, remove from the oven and let cool for 5 minutes on the baking tray before cooling completely on a cooling rack.
13. Serve! (Best eaten warm with a glass of cold milk *Smacks lips* OR vanilla ice cream (you can make your own – see here!) and some Azuki red beans)

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5 Responses to “Matcha Sable Cookies”

  1. did the Matcha make you a bit jittery? i love the colour!

    • char January 18, 2011 at 8:47 am #

      Hello Cheryl! yes! i love the kick matcha gives whether in tea or cookies 😛

  2. The Cheese Cutter March 28, 2011 at 12:36 pm #

    This looks amazing, thanks for sharing! I can’t wait to add this one to my recipe box and give it a try!

    • char March 28, 2011 at 12:44 pm #

      hey cheese cutter! 🙂 thanks! let me know how they go! i’ve got a tube in the freezer waiting to be baked 😛

  3. bakashironeko May 20, 2011 at 9:04 pm #

    Woaaahh.. This cookie looks delicious! \(O//w//o)/ Makes me want to try to make ’em ❤ Thank you for sharing 😀

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