Matcha Baking Food
MATCHA THUMBPRINT COOKIES WITH CHOCOLATE AND WALNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield about 32 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet in a single layer and bake until lightly toasted, about 6 minutes. Transfer to a bowl to cool.
- Increase the oven temperature to 375 degrees F. Line a large baking sheet with parchment paper.
- Whisk together the flour, cornstarch, matcha and salt in a bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in the vanilla and egg yolk. Add the flour mixture in 3 batches, beating after each until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl and make sure the dough is evenly mixed.
- Roll the dough into about thirty-two 1-inch balls, making them as smooth and even as you can, and place on the prepared baking sheet. Use the back of a round teaspoon measuring spoon to flatten the cookies and make an indentation in the center of each ball (rearrange the cookies as necessary so that they fit; they don't spread out too much, so about 1/2 inch of space between them is sufficient). If making the indentation causes a large crack, repair the crack with your fingers or re-roll the cookie and try again. Refrigerate the cookies until firm, about 15 minutes.
- Bake the cookies until the undersides are light golden brown and the tops puffed and set, about 11 minutes. Remove the cookies and use the teaspoon measuring spoon to re-make the indentations that have puffed up during baking. Bake the cookies for 1 minute more, then cool on the baking sheet.
- For the chocolate filling: Put the chocolate chips in a medium microwave-safe bowl. Put the cream, butter and corn syrup in a small microwave-safe bowl and microwave until steaming hot. Pour the hot cream mixture over the chocolate chips and let stand 5 minutes, then stir the mixture with a rubber spatula until smooth. If the chocolate chips do not completely melt, microwave in 15-second intervals, stirring after each interval, until melted and smooth.
- Spoon about 1 teaspoon of chocolate into the well of each cookie, then lightly press a toasted walnut half into each. Let stand until the chocolate sets.
MATCHA GREEN TEA COOKIES
Positively scrumptious! Makes a great gift. Matcha powder can be substituted with powdered chai tea mix, bothe are fabulous!
Provided by Elspaghetti
Categories Drop Cookies
Time 27m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 375.
- Blend all dry ingredients.
- Add vanilla, water, and butter, mix until dough forms.
- Roll cookies into 1 inches balls, coat in sugar.
- Flatten each cookie with a glass coated in sugar (for spherical cookies, skip this step).
- Bake 12 minutes or until edges are golden brown. Allow 5 minutes to cool before transferring to wire racks.
Nutrition Facts : Calories 82.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 51.6, Carbohydrate 11.5, Fiber 0.1, Sugar 7.5, Protein 0.6
MATCHA BAKED DONUTS
Make and share this Matcha Baked Donuts recipe from Food.com.
Provided by Alyssia Mind Over
Categories Baking
Time 25m
Yield 60 mini donuts
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Mix flour, sugar, baking soda, salt and 1tbsp matcha powder together and whisk to combine.
- In a separate bowl, mix oil, yogurt, 1/2 cup milk, egg and vanilla together and whisk to combine.
- Mix dry ingredients into wet.
- Transfer batter to a greased donut pan. Bake 8-12 minutes (larger donut pans may need more time).
- Mix together remaining matcha powder and milk with powdered sugar and adjust consistency using powdered sugar or milk until it's smooth and thin.
- While the donuts are still warm, dip them into the glaze and transfer to a baking rack to cool and allow the glaze to set.
- Enjoy!
Nutrition Facts : Calories 36.7, Fat 1.4, SaturatedFat 1.1, Cholesterol 3.4, Sodium 32.2, Carbohydrate 5.8, Fiber 0.1, Sugar 3.6, Protein 0.4
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