These Matcha Sand Cookies are buttery like a shortbread, but have a crispy exterior like a sugar cookie. It's the best of both.
They are easy to create and you can make these ahead of time. Place any extra dough in the fridge or freezer and you can use this when you want to bake a fresh batch of cookies. Did we mention that this recipe does not require any special equipment. Just a spatula and bowl.
These Cookies are strong in Matcha Flavour. Serve it with some fresh Matcha tea and you can eat and drink your Matcha at the same time! These cookies are not too sweet, have a fresh, fragrant flavour and the perfect accompaniment to a warm drink.
Ingredients: Makes ~25 cookies
- 10 grams Quality Matcha
- 130gram plain flour
- 50 gram corn starch
- 125 gram softened butter
- 80 gram powdered icing sugar
- a pinch of salt
- 1 large egg, roughly 50 grams, whisked.
- 1 teaspoon vanilla extract
How to:
- Add softened butter to a large bowl and with a spatula, mix until there are no more butter lumps and the butter is uniform and smooth. This might take 5 minutes or so and it is a good arm workout.
- Add icing sugar and salt and continue to mix.
- Add whisked egg and vanilla extract to the butter and continue to mix.
- To the large bowl, sift in Matcha, flour and corn starch.
- Continue to mix and fold the cookie dough until everything is well incorporated and uniform. The dough will still be quite soft which is fine.
- Place the cookie dough into the fridge and let it rest for 20 minutes or until it has firmed up.
- Take the cookie dough out of the fridge and onto a large piece of baking paper.
- Place another large piece of baking paper over the cookie dough for rolling. Roll out the cookie dough to an even 1/2 to 3/4 centimetre thickness. Place this back into the fridge for another 20 minutes to not let the dough get too soft.
- Preheat oven to 170 degree Celsius.
- Take the rolled dough out of the fridge and with a round cookie cutter, cut out the cookies and place this onto a lined baking tray.
- Bake the cookies for 15 minutes and carefully monitor the colour to not let them brown.
- Let them cool down and serve with some fresh tea.
- You can store these in an airtight container for a week if they last!