I made these soft and tender matcha cookies for my aunt in September. This is actually a variation of my Vanilla Bean Cutout Cookies. I add more sugar to balance out the bitter flavor from the matcha powder. These cookies are soft and tender because of the cake flour and icing sugar. Egg yolk will render the most tender texture but then I will need to think of ways to use up that leftover egg white. So I’m just sticking with whole egg in my recipe here. For crispy matcha cookies, please visit my blog post, Match Cutout Sugar Cookies, for more details.
九月時替阿姨做了些口感鬆化的抹茶牛油曲奇，配方修改自雲尼拿印模曲奇，EC增加了糖的比例去中和抹茶粉的苦澀味。 曲奇鬆化的口感來自低筋麵粉和糖霜，若使用蛋黃的話曲奇會倍感酥鬆，可是EC就要想法子處理剩下的蛋白。正因如此，配方使用了全蛋液。這是口感柔軟鬆化的曲奇食譜，喜歡曲奇口感鬆脆的話可參考這款抹茶印模曲奇食譜。
For variations, please visit Vanilla Bean Cutout Cookies, Chocolate Cutout Cookies (Soft and Tender), Espresso Cutout Cookies, as well as Earl Grey Cookies.
其他鬆化曲奇口味可參考雲尼拿印模曲奇、朱古力印模曲奇(鬆化口感)、特濃咖啡印模曲奇和伯爵茶曲奇。
Matcha Cutout Cookies (Soft and Tender)
抹茶印模曲奇(鬆化口感)
Makes 26
26塊份量
Ingredients
154 g cake and pastry flour
6 g matcha unsweetened cocoa powder
75 g icing sugar
A pinch of salt
115 g unsalted butter, cold and cubed
15 g beaten egg (or 1 large egg yolk)
材料
低筋麵粉 154克
抹茶粉 6克
糖霜 75克
鹽 少許
無鹽牛油(不用回溫) 115克
全蛋液(或蛋黃一個) 15克
Directions 做法
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, match powder, icing sugar and salt. Stir well. Add cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub cold butter cubes into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
麵粉、抹茶粉、糖霜和鹽放入攪拌盆中混合均勻，加入凍的牛油粒，用廚師機(使用攪拌槳配件)最低速將材料打至濕沙或麵包糠狀，沒有廚師機可用手指頭把牛油粒捽入乾粉中直至成麵包糠狀。
Add egg mixture and mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
加入蛋液最低速拌至材料結成大塊，取出用手輕輕整合成麵糰。
Roll dough in between two pieces of parchment paper (or silicone mats for even better results) to 1/4″ thickness. Refrigerate for 30 minutes.
**I use chopsticks as my guide for thickness.
**Chilled dough gives cookies cleaner and sharper edges when cutting.
麵糰上下各放一張牛油紙防黏(用矽膠墊效果會更好)，用麵棍將麵糰壓平至¼“厚，放入雪櫃冷藏30分鐘
**EC用筷子放在麵糰兩旁作協助
** 冷藏麵糰才印模效果會較漂亮
Remove the dough sheet from the fridge and peel off the top paper. Lightly brush the cookie molds with flour and cut out as many shapes as possible. Collect dough scraps, reroll, chill and then cut out the shapes one more time. Freeze shapes for at least 15 minutes before baking.
**The cookies will maintain their shapes better when baked from frozen.
從雪櫃取出麵糰薄片並移除表面的牛油紙，在曲奇印模上掃上一層薄麵粉防黏後印出所需形狀(請盡量善用位置印出最多的形狀)，收集餘下的麵糰輕輕按成一糰，壓薄後冷藏並重複印模過程一次，把印好的曲奇放進冰格冷凍至少15分鐘。
**冷凍後才焗曲奇比較不容易變形
Preheat the oven to 325ºF/160ºC. Arrange shapes on a parchment paper-lined baking sheet. Bake for 20 to 22 minutes (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.
**I tent the cookies with aluminum foil at about ⅔ of the way so the cookies don’t turn golden.
焗爐預熱325ºF/160ºC，把曲奇排放在墊了牛油紙的烤盆上，放入焗爐焗20至22分鐘後取出，請根據自家焗爐調整火力和時間，讓曲奇在烤盆上靜置數分鐘後可轉移到鐵架完全放涼。
**EC不想曲奇上色所以大約在最後的三分一時間加蓋錫紙以防曲奇邊緣轉金黃色
Here’s the video recipe with both English and Chinese subtitles.
以下是中英字幕短片食譜
I made three types of cookies for my aunt and packaged them in little cellophane bags.
EC做了三款曲奇然後用透明食物袋包裝
Reduce cookie scraps by cutting the most shapes from your first batch. Check out the following video (in Cantonese) for some scrap-reducing tips.
盡量在首次印模時印出最多的形狀減低剩下的麵糰份量，以下影片提供了減少剩下麵糰的小貼士。
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