MATCHA DINO COOKIES

By @_lexiland_

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INGREDIENTS:

240g plain flour
15g Mix n Matcha (2 tablespoons creates a softer green, 3 tablespoons a more intense mossy green)
170g butter at room temperature
130g icing sugar
Generous pinch of salt
2 egg yolks at room temperature (biodynamic or organic always gets the best results)
1/2 teaspoon of vanilla bean paste or 1 teaspoon of vanilla extract
Method:
Cream the butter and sugar until soft and fluffy
Add the egg yolks and vanilla and mix well
Add the flour, salt and matcha and mix until only just combined (do not over-mix at this stage or you’ll lose the crispness of the cookie!)
Heat the oven to 175C
If you are making simple round cookies, roll the dough into a nicely shaped log, wrap it up in cling film and rest it in the fridge for 1-2 hours. Remove from fridge and slice 1/4 inch thick rounds
If you are making shapes, roll the dough into a rough ball, wrap in cling film and rest in the fridge for about 15 minutes. After chilling, roll the dough out to 1/4 inch thickness, cut your shapes, place them on a piece of baking paper on a tray and return them to the fridge for a further 1-2 hours
Bake for 14-15 minutes
You know they’re done when the edges start to turn ever so slightly golden brown
Cool on a wire rack and enjoy! Any leftovers can be store well in an airtight container

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