HOGA Matcha Cookies

HOGA Matcha Cookies

Ingredients: 240 gm   All purpose flour, sifted   60 gm    Almond nibs 6 gm   HOGA Matcha            130 gm    Icing sugar 170 gm   Unsalted butter              Pinch of salt 2 nos   Egg yolks Methods: 1) In a stand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time. 2) Add a pinch of salt and blend. Continue adding in icing sugar and blend until soft and light. Scrape down the bowl as needed. 3) Add in 2 large egg yolks and mix well until combined. 4) Gradually add the flour and HOGA Matcha and blend until the dough is smooth. 5) Add in almond nibs and blend well. 6) Cut the dough in half and shape into 2 cylinders and wrap it with plastic wrap. Chill in refrigerator until firm, at least 2 hours (or overnight). 7) Preheat the oven to 175◦C. Line the baking sheet with parchment paper. Remove the dough from the plastic wrap, slice the dough into ⅓ inches thick rounds. Place them on the baking sheet and bake for about 15 minutes, or until the edge of the cookies get slightly golden brown. 8) Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. Pack the cookies in an airtight container.

Cart Item Removed. Undo
  • No products in the cart.