These matcha cookies are made with rice flour instead of wheat flour, making them gluten-free and a great option for those with dietary restrictions. The matcha powder gives the cookies a beautiful green color and a unique, slightly bitter flavor that is perfectly balanced by the sweetness of the sugar.
Even though I am a beginner in baking, I could easily make these cookies!
The deep flavor of matcha is slightly salty, and it’s very delicious!
Serve with a cup of tea or coffee.
Big Japan
Matcha (抹茶) | Big JapanMatcha is a type of finely ground powdered green tea made from specially cultivated tea leaves. Known for its vibrant gr
INGREDIENTS
60g Butter
45g Sugar
120g Rice flour
1 egg
10g (4 tsp) matcha
Pinches of salt
A little sugar
Instructions
1.Bring the butter to room temperature and mix until soft.
2.Add sugar and grind to mix
3.Add the eggs and mix
4.Add rice flour and salt. If using salted butter, add a little less salt.
5.Strain and add matcha
6.Mix everything
7.Once mixed, combine in one piece, wrap in plastic wrap and place in the fridge for 30 minutes.
8.Remove the plastic wrap and shape
9.Once shaped, wrap again and chill in the freezer for 25 minutes.
10.Put sugar on the outside.
11.Cut the dough about 5 mm wide.
12.Put them on iron plate. Bake in a preheated oven at 180°C for 25 minutes.
13.Ovens vary from home to home, so make sure they do not burn during the process.
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