MATCHA DINO COOKIES
By @_lexiland_
++++++++++++++++++++++++++
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
++++++++++++++++++++++
