Matcha Cookies

I was trying to transfer my pictures from the SD card to my harddisk and I always have the habit to "cut and paste".  But after cutting, I may have clicked onto some other buttons accidentally before clicking on "paste" and now I couldn't locate my pictures!  Thank goodness the lost pictures were just what I've baked/cooked and not my children's photographs.  Anyway, since I've just baked the matcha cookies today, I took some more pictures again.  But my matcha cream puffs pictures that I took last week were gone before I even had a chance to blog about it.  There were a few other bakes, stir-fry vegetables and pan fry salmon photographs that I took.  There were a total of 89 pictures, gone!  Lesson learnt, never to ""cut and paste", do an extra step to "copy and paste", then go back to the removable disk to delete.

Back to these cookies.  I was trying to finish up my matcha before expiry and googled, and found a simple recipe here.

MO was really helpful in getting more matcha for me from Japan and he passed me 4 packets of matcha (between 20g and 30g) and a pudding mix.  I've been really fortunate to receive more matcha from him.  In fact, he asked me again last week if I needed more matcha but since I have 2 unopened packets, I kindly decline his kind offer.  Thank you pal!

The recipe originally calls for 20g matcha but I reckon it will be an overdosed so I used 5g (approx 1 tablespoon) instead.  Also I've reduced the sugar slightly and the sweetness is just right for us.  My children (including DD3) love these cookies and kept asking for more ^-^

Matcha Cookies

Makes 49 cookies (3cm x 4cm)

Ingredients

(A)

160g butter, room temperature

70g sugar
1 egg, lightly beaten

(B)

180g all-purpose flour

5g matcha (green tea powder)

*sifted

(C)
50g sliced almonds

Method

1. In a large bowl, blend the butter until smooth.*
2. Add the sugar and blend until pale and fluffy.*
3. Add the egg gradually and mix well.*
4. Add the sifted Matcha-flour mixture and stir lightly with a rubber spatula, just long enough to make the dough smooth.
5. Gently mix in the sliced almonds.
6. Form into two rolls on waxed paper and chill overnight.
7. Slice thinly (approx. 5mm thick) and placed on prepared baking sheet/tray.
8. Bake in preheated oven of 180C for 12 - 15 mins.
9. Remove cookies from cookie sheet to cooling rack and let cool.

Note
It is recommended to use a mixer for Step 1 - 3 but I just used a wooden spoon as I was plain lazy to bring out my mixer.