On our first official meeting launching the club, we made cute checkerboard cookies with many optional flavors.
To start, you will need:
- 5 grams of matcha powder
-1 egg
- 90 grams sugar
- 100 grams unsalted butter at room temperature
- 195 grams of flour (sifted)
Steps:
Sift 100 grams of plain flour and set aside.
Sift 95 grams of plain flour and 5 grams of matcha powder together and set aside.
In a bowl, whisk together the butter and sugar until creamy and white creamish color.
Separate egg and egg yolk and set aside.
Add the egg yolk into the bowl with butter and mix at a low speed.
Separate the mixture in the bowl into halves.
Gradually add and mix flour into one bowl at a low speed.
When all the flour and mixture have been combined, take the dough out and place on cling wrap.
Shape the dough into a longboard structure and place in the refrigerator for 30 minutes.
Repeat steps 7-9 for the matcha dough.
After 30 minutes, take out both doughs and remove cling wrap.
Place the dough on a clean surface and slice in half.
Coat one half with egg white and then place another dough half on top so that the two colors alternate and make sure to coat with egg white each time.
Wrap with cling wrap and leave in the fridge for a day. (Hack: you can also freeze it for a little while too)
Preheat oven to 160 degrees Celsius (388 degree Fahrenheit)
Line a baking tray with baking paper and take out cookie dough from fridge.
Slice it, around 5mm, thick and place spaciously on the baking tray.
Bake for 20 minutes.
Take out and let cool on a cooling rack.
Once they have cooled, they're ready to consume! Send us pictures on our instagram if you decide to make them! @stuygirlswhobake
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