Matcha is defiantly a superfood, making Matcha Superfood Cookies the best cookies ever. Matcha is high in antioxidants, specifically loaded with Catechin which is the most potent and beneficial of the antioxidants. Also included in Match is L-Theanine which promotes the production of alpha waves, inducing relaxation. If your ready to make a batch of Matcha Superfood Cookies simply follow the directions provided below.
1 3/4 cups (270 g) flour
1/4 cup (35 g) cornstarch
2 tbsp (13 g) matcha
1/4 tsp salt
1 cup (227 g) unsalted butter, room temperature
2/3 cup (150 g) sugar
1 1/2 tsp vanilla extract
MethodSRC: Discover more about these Matcha Superfood Cookies at: www.theglobeandmail.com/life/food-and-wine/recipes/recipe-matcha-shortbread/article23960327/
Whisk together the flour, cornstarch, matcha and salt in a medium bowl.
In a separate bowl, cream together the butter and sugar until light and fluffy, then stir in the vanilla extract.
Stir the flour mixture into the butter mixture until the dough comes together. To keep the cookies tender, be careful not to overmix. Scoop half the dough onto a piece of parchment paper and squeeze it into a log 1 1/4-inch in diameter. Roll the log up in the parchment paper. Repeat with the remaining dough. Chill the logs in the freezer for 25 minutes, or in the fridge for an hour, until the dough is firm.
Preheat the oven to 350 F and line two baking trays with parchment paper. Once the dough is firm, use a sharp knife to slice off 1/4-inch-thick cookies. Place the cookies on the baking sheets and bake for 13 to 15 minutes, or until the bottoms are a light golden brown and the tops are dry.
The cookies will be soft straight out of the oven, so either let them sit on their trays to firm up before moving them to a wire cooling rack or carefully slide the entire piece of parchment paper onto the cooling rack.
Allow the cookies to cool completely before serving. Store the leftovers in an airtight container for up to two weeks.
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