Matcha 'Melonapan' Cookie Toast

It is a traditional Japanese sweet baked bread with a layer of buttery crunchy cookie topping.

This is a simplified version of the traditional recipe. Instead of baking our own bread, I've used sourdough as the base, but feel free to use whatever bread you like. You can make this recipe gluten free with some simple substitutions. See below.

This recipe is under 15 minutes to make or you can pre-make these and have them ready in the fridge to bake. Serve it with a matcha latte for a weekend brunch.

• 2 tablespoon quality Matcha
• 3 tablespoon all purpose flour/ gluten free flour
• 3 tablespoon almond meal
• 40 gram egg, whisked. This was about 3/4 of a small egg.
  
• 1/4 teaspoon baking powder
• 40 gram butter 
• 40 gram sugar or honey
• 4-5 slices of your favourite bread / sourdough / brioche / gluten free bread 

 

How to:

1. Cream the butter and sugar together in a mixing bowl. I've used a spoon to mix it thoroughly until it is well incorporated.
2. Whisk in the egg.
3. Add in the Matcha, flour, almond meal and baking powder. Mix until everything is well combined.
4. Spread the mixture about 1 cm thick on your bread. Use a knife to score the batter (see video) to create a criss-cross pattern.
5. Bake them for 10 minutes at 180 degree Celsius until they are crispy on top. You can keep these in the fridge for up to 2 days until you are ready to bake them.
6. Serve it with a matcha latte :)

 

Note:

• For Vegan substitute, Omit the egg and use flax egg or egg substitute instead. You can also use a combination of 20 gram water and 20 gram oil to replace the 40 gram egg needed.
  Swap the butter for coconut oil or vegan butter substitute.