Q: Can I use regular flour instead of low-gluten flour for the Matcha Chocolate Cookies?
A: It’s best to use low-gluten flour (cake flour) for a lighter texture, but regular flour can be used if necessary.
Q: How important is the quality of white chocolate for the filling?
A: High-quality white chocolate with a higher cocoa content is preferable for a richer taste and better texture.
Q: What if my cookie dough is too hard to roll out after refrigeration?
A: Let the dough sit at room temperature for a short while until it’s manageable but still firm.
Matcha Chocolate Cookies Recipe
Notes
Ingredients:
- Butter: 50g
- Powdered Sugar: 20g
- Salt: 1g
- Light Cream: 20g
- Low-Gluten Flour (Cake Flour): 110g
- White Chocolate: 60g
- Matcha Powder: 3g
- Soften unsalted butter and light cream at room temperature.
- Whisk butter until smooth, then add powdered sugar and salt.
- Mix well and add light cream, whisking until just combined.
- Sift in low-gluten flour and fold gently with a spatula.
- Form the dough into a ball without over-kneading.
- Roll out the dough to 5mm thickness and refrigerate or freeze until firm.
- Choose a cookie mold with indentations suitable for filling.
- Press out cookie shapes and reroll remaining dough until all used.
- Bake in a preheated oven at 150°C for about 16 minutes or until edges are lightly browned.
- Prepare white chocolate and matcha powder for the filling.
- Melt white chocolate with matcha powder over a double boiler.
- Transfer the melted chocolate to a piping bag.
- Pipe the filling into the indentations of the cookies and let cool until set.
- Calories: Varies depending on the size of cookies and amount of filling used.
- Fat: Mainly from butter and white chocolate.
- Carbohydrates: Primarily from flour and sugar.
- Protein: Minimal, mostly from the light cream.
- Fiber: Trace amounts from the matcha powder.
