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Matcha Spritz Cookies

Green buttery goodness

Green buttery goodness

Green tea is an increasingly popular beverage; some studies suggest the Camellia sinensis (the scientific name for green tea) has many health benefits. In a nutshell, green tea (via catechins, the major polyphenolic compound) is said to be cardioprotective, neuroprotective, anti-obesity, anti-carcinogenic, anti-diabetic, anti-artherogenic, liver protective and beneficial for blood vessel health. Whoa. Sign me up.

However, don’t just take my word for it, if you are so inclined, do have a thorough read of this clinical paper. For further reading (with far less jargon!), I highly recommend this excellent resource over at examine.com. Do note, with food and drinks in particular, moderation is always key. The issue of whether green tea is a panacea or poison was the recent topic discussed in the informative blog, Science-Based Medicine.

Me, I just *love* the taste of a good hot cuppa sencha, and for baking, there is the grassy, almost-creamy aromatic powdered green tea called matcha. Both sencha and matcha are green tea but are grown in different environments.

The weather has been crazy the past week, with mega storms a cooling respite in the late afternoons. Just the right kind of weather to run the oven in this tiny kitchen.  It also hit me that I have not tried my hand (successfully) at a spritz cookie recipe.

My Matcha Spritz Cookies were based on Stephanie Jaworski’s recipe for Spritz Cookies. As these were a test batch, I prepared mine using only half of the recipe amounts. I don’t have a cookie press, and so used a piping bag with a Wilton 1M nozzle attached instead. The resultant cookie dough is very pliable (it helped that the rain alleviated the usual warm, muggy atmosphere – it goes without saying, if while handling the dough gets too soft, do bung it in the fridge for about 15 – 20 minutes to chill and become firm again.

To make approximately 22 cookies (that are piped with a diameter of 5 centimetres), you will need:

113 g softened unsalted butter

50 g caster sugar

1 large egg yolk (about 16 g)

3/4 teaspoon of vanilla extract

130 g all purpose flour

1/8 teaspoon of salt

5 g of matcha

Pre-heat your oven to 180°C, and line your tray with baking paper.

Pre-mix the flour, salt and matcha; sifting the mixture is an optional step.

With a whisk, start by creaming the butter and sugar until (for want of a better word) fluffy and pale (the butter mixture, I mean). Add the egg yolk and vanilla extract and work that elbow grease into it.

Ditch the whisk and pick up the spatula to gradually incorporate the flour mixture in three batches. Once the dough is evenly mixed, scoop the dough into the prepared piping bag. I went for the pseudo-rosette look.

Bake the cookies for about 11 minutes (go up to 14 minutes if you want a crisper cookie; just watch the browning and let your nose guide you).

Postscript: You probably may not want to allow Junior to have too many of these cookies (or any at all!). Because tannin.

Bake Someone Happy! xoxoxo

One comment on “Matcha Spritz Cookies

  1. Fae's Twist & Tango
    June 11, 2015

    Nat, I bought matcha when I was in Japan. I am looking for recipes to use it. Here is a great one. Sounds really good! Yum!

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This entry was posted on June 10, 2015 by in Bake, Biccies & Bars and tagged , , , , .
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