Matcha Shortbread Cookies
Recipe
Matcha Shortbread Cookies
by Kek & co.
250 g butter, room temperature
100 g sugar + 70g milk (mixed to become paste)
2 large egg yolks
250 g cake flour
70 g almond flour
2 tbsp YURI / Matcha powder
- Beat butter in stand mixer until smooth.
- Slowly add in the sugar and milk mixture in butter and beat until shine, for about 2 minutes.
- Add in 2 egg yolks. Beat till just combined. Don’t over beat.
- Sift cake flour and fold into batter with a spatula. Once incorporated fold in almond flour and YURI / Matcha powder. Fold in well.
- Line baking tray with parchment paper. Fill batter in piping bag with a star tip (we used the wilton 1 m tip), and pipe florettes on the tray. Be sure to space out the cookies as they spread over after baking.
- Bake in 170°C oven for 15 – 20 minutes.
250 g butter, room temperature
100 g sugar + 70g milk (mixed to become paste)
2 large egg yolks
250 g cake flour
70 g almond flour
2 tbsp YURI / Matcha powder
1. Beat butter in stand mixer until smooth.
2. Slowly add in the sugar and milk mixture in butter and beat until shine, for about 2 minutes.
3. Add in 2 egg yolks. Beat till just combined. Don’t over beat.
4. Sift cake flour and fold into batter with a spatula. Once incorporated fold in almond flour and YURI / Matcha powder. Fold in well.
5. Line baking tray with parchment paper. Fill batter in piping bag with a star tip (we used the wilton 1 m tip), and pipe florettes on the tray. Be sure to space out the cookies as they spread over after baking.
6. Bake in 170°C oven for 15 – 20 minutes.
- Beat butter in stand mixer until smooth.
- Slowly add in the sugar and milk mixture in butter and beat until shine, for about 2 minutes.
- Add in 2 egg yolks. Beat till just combined. Don’t over beat.
- Sift cake flour and fold into batter with a spatula. Once incorporated fold in almond flour and YURI / Matcha powder. Fold in well.
- Line baking tray with parchment paper. Fill batter in piping bag with a star tip (we used the wilton 1 m tip), and pipe florettes on the tray. Be sure to space out the cookies as they spread over after baking.
- Bake in 170°C oven for 15 – 20 minutes.
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