John Myers
Ingredients for 1 servings:
- 190 g wheat flour type 405
- 10 g matcha powder (Japanese green tea powder)
- 120 g butter, soft
- 80 g powdered sugar
- 1 egg yolk
- some milk chocolate coating
- some chocolate coating, white
- some sweets (colored crispies, Smarties, etc.)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes
Japanese matcha cookies
Mix the flour and matcha and sift into a bowl. In a second bowl, cream the butter until creamy and stir in the powdered sugar. Then add the egg yolk and continue stirring. Add the flour mixture and knead everything into a dough. Shape the dough into a 16-17 cm cube, wrap it in plastic wrap, and refrigerate for at least an hour. Cut the dough into 8 mm thick slices (I mark the still-wrapped dough every 8 mm using a ruler and a knife) and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 150°C (top/bottom heat) for 20 minutes. Once cooled, dip the cookies in a little melted milk chocolate. Using a toothpick, form hair strands from the still-moistened chocolate. Draw a face using milk and white chocolate, and attach a nose made from Smarties or something similar with a little chocolate. Tip: For painting with chocolate, I use piping bags made of baking paper. You can also use a freezer bag by cutting off a corner.
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