green tea cookies

When I baked some green tea cookies just to finish up the matcha that we had at home, I was not expecting anything too fantastic. To my surprise, the end result was a batch of very aromatic cookies. It is likely due to the fact that I added ground almond and almond flakes to the cookie dough. Almond cookies are always very flavourful. It helped too that I used butter instead of margarine.

Patience is required when baking these cookies. Not only do you need to refrigerate the dough to firm up the dough, you would need to slice the cookies into the desired shape when the dough has firmed up.

INGREDIENTS

520g plain flour
30g corn flour
1 tsp baking powder
1 tbsp ground almond
350g butter (softened)
1 cup castor sugar
1 egg (lightly beaten)
100g almond flakes

METHOD

1. Sift the plain flour, corn flour, baking powder and ground almond in a bowl. Set aside.

2. Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the beaten egg and almond flakes and mix well.

3. Fold in the flour mixture and mix until a dough is formed.

4. Press the dough into a 11" x 9" baking tray that has been lined with baking paper. Chill the dough in the refrigerator till it hardens.

5. Remove the dough from the baking tray and slice into desired thickness (about 1/4" thick).

6. Bake in an oven preheated to 175 degrees celsius for about 18 minutes.

7. Let the cookies cool thoroughly before storing them in an air-tight container.