Here’s the matcha version of my Cutout Sugar Cookies. I did it by replacing about 4% of the flour amount with matcha powder. For this recipe I’ve slightly increased the sugar amount to balance out the bitterness from the matcha powder. Use only Japanese matcha powder for a vivid green color. Pure matcha powder could be pricey so I usually use culinary grade matcha powder which is under CAD$10 for a little 40 g tin. Do not use low grade green tea powder. Matcha and green tea are different. Green tea powder is more bitter and is dull green in color, both of which make your baked goods less appealing.
Do not attempt to make this recipe with a hand mixer. When the mixer is turned on, the solid cold butter will cause the flour mixture to fly out of the mixing bowl immediately, resulting in a kitchen disaster. If you don’t have a stand mixer, use a food processor to finely crush the ingredients. A pastry blender or simply two butter knives will also effectively cut the butter into the flour. If there’s no tool on hand, then cut the butter into smaller pieces and toss them with the dry ingredients in a large bowl. Rub the butter in the flour with your fingertips until the mixture resembles bread crumbs. Cookies made in this way are crunchier than ones made with the traditional creaming method. Do give it a try and see which texture you prefer.
注意此食譜不適合使用電動打蛋器製作。 牛油是又凍又硬的，打蛋器啟動的話麵粉便會立即飛濺出來形成大災難。沒有廚師機可用食物處理器打碎材料，又或者用酥皮切刀(pastry blender)或兩把餐刀把材料一面切一面拌。什麼工具都沒有的話也可以先把牛油切成小粒放在乾粉堆中，然後盡快用手指尖把所有材料在大碗中捽成細沙。這種方法做出來的曲奇比一般傳統做法(即糖油混合法)更鬆脆，未試過的話可嘗試比較一下看看自己喜歡那種口感。
Matcha Cutout Sugar Cookies
Makes about 2 dozens cookies (4.5cm x 5.5cm x 6mm thick)
約做24塊4.5cm x 5.5cm x 6mm厚曲奇
154 g all-purpose flour
6 g matcha powder
75 g fine granulated sugar (I use organic cane sugar)
1/8 tsp salt
115 g cold unsalted butter, cubed
17 g beaten egg
無鹽牛油 (凍和切件) 115克
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, matcha powder, sugar and salt. Stir well. Add in cold butter cubes and mix on the lowest speed until mixture resembles bread crumbs or wet sand.
Add egg and mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
Roll dough in between two pieces of parchment paper or silicon mats for even better results to 1/4 inch thick (I use chopsticks as my guide for thickness). For a smoother dough and better flavor, let dough sheet rest in the refrigerator for at least 3 hours.
Bring dough sheet back to room temperature for 10 minutes. Cut out as many shapes as possible. Collect dough scraps, reroll and cut out the shapes one more time. Place the shapes on parchment paper and freeze for at least 10 minutes before baking.
Preheat oven to 325ºF/160ºC. Arrange shapes on parchment paper-lined baking sheet. Bake for approximately 20 minutes or until the cookies start to get golden around the edges (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
Reduce cookie scraps by cutting the most shapes from your first batch. Check out the following video for some scrap-reducing tips. (Sorry that I’m also filming my slippers in the video lol)
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