Matcha Almond Cookies

   

I’ve adapted the Cranberry Shotrbread Cookies recipe to make a batch of Matcha Almond Cookies and it received rave reviews from my family.

This, again, is one where the cookie dough can be prepared in advance. Here is my super delicious Matcha Almond Cookies!

Matcha Almond Cookies
makes about 48

Ingredients:

180g unsalted butter

90g icing sugar

1/4 tsp salt

1/4 tsp baking powder

280g sieved cake flour

1 tbspn matcha powder

40g ground almond

1 tsp vanilla essence

70g sliced almond

Method:

1. Mix flour, salt, baking powder, matcha powder and ground almond in a mixing bowl. Set aside.

2. Cream butter and icing sugar till fluffy. Mix in vanilla essence.

3. Add in the flour mixture and mix well.

4. Add in sliced almond and mix well.

5. Roll the dough into a log shape and press into a mould lined with baking paper. Chill the moulded dough for at least 30 minutes till it firms up. 

6. Cut out the dough into slices of 0.8 - 1cm thickness and lay onto a lined baking tray. (You can also store the sliced dough in a container and keep in the freezer until ready baked)

7. Bake in preheated oven at 160C for 25 min or until golden brown.

8. Cool on wire rack when done and store in container when totally cooled.

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