Matcha Latte Sakura Cookies

Overview

This is a cookie with a crispy texture. Thanks to Wheaties for sharing it. The cherry blossom shape is very beautiful and the aroma is very rich. If there is no whipping cream, you can use 40 grams of milk instead. Of course, whipping cream is better. It is also recommended to use good quality matcha powder, otherwise the color and taste will be different. One more thing, if you want to squeeze out beautiful cherry blossoms, you must squeeze the flower mouth close to the plate! (This amount is relatively large. In fact, 1/4 of the amount can fit into a 32L oven tray.)

Tags

• baking
• children
• cookies
• afternoon tea
• almond flour
• cake flour
• matcha powder
• unsalted butter
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 The butter is softened in advance until you can easily press a hole with your fingers, the cake flour and matcha powder are sieved twice, and the light cream is warmed up.

   

2. 2 Add half of the powdered sugar to the softened butter and stir briefly with a whisk, then beat at low speed for 10 seconds, then beat in large circles at medium speed for 20 seconds. Add the other half of the powdered sugar, then use the whisk head to mix briefly without turning on the whisk, then continue to beat in large circles at medium speed for 30 seconds, until it is slightly white and soft and fluffy.

   

3. 3 Add the room temperature whipping cream in 4 batches, beating until combined each time before adding the next time. This process takes about 1 minute.

   

4. 4 Add almond flour and salt and beat in a circular motion on low speed for 10 seconds. Add the sifted cake flour and matcha powder, stir with a spatula until there is no dry powder and the batter is smooth, and put it into a piping bag.

   

5. 5 Squeeze out the cherry blossoms one by one. You can also use other flower nozzles to squeeze other flower shapes.

   

6. 6 Keep the middle shelf of the oven at 150-160 degrees for 15 minutes. Pay attention to the coloring after 10 minutes. If you are afraid of coloring, you can cover it with tin foil. For larger flowers, you can consider 160-170 degrees for 15 minutes. After cooling, it should be sealed and stored quickly to avoid moisture return.