Last week I received a parcel full of Japanese matcha goodies from Matcha Wellness and now my tiny Queenslander house is filled with a sweet matcha aroma because Matcha Japanese cookie are being baked in the oven.
I love Matcha and have shared many recipes like Matcha ice cream, Matcha Madeleine and Matcha Vanilla latte. I often use matcha for flavouring many baking goods and sweets. But I must admit even though I shared many recipes using Matcha, I don’t know how to make and drink Matcha properly. I mean “properly” prepare ceremonial green tea. That is one thing ( well there are many things…) that I regret that I did not do or learn when I had the opportunity while I lived in Japan.
So when I opened up the parcel and found the beautiful matcha green teas and tools, my regrets really sank in my mind…. I wish I had gone to learn to correctly prepare a ceremonial cup of matcha green tea because now I miss that rich Japanese culture. Matcha detoxifies your body naturally, burns calories hence good for losing weight, enhances the immune system and is high in Antioxidants.
No time for regrets any longer. Ryo-san (‘san’ is like Mr and Mrs title to politely address people in Japanese), is the owner of Matcha Wellness and he explained to me about his company and about Matcha. Matha comes in a wide variety of quality and grades. The Matcha Wellness sells the highest quality ceremonial grade green teas, Organic ceremonial grade matcha, and Artisan Matcha “Okumidori”, which they sauce from Kikugawa, in Shizuoka Prefecture. Also they have the 3rd grade matcha for cooking which I used for baking this Matcha Japanese cookie and they are from Uji, Kyoto. Matcha Wellness website has a video about how to prepare and drink green tea, so I am going to practice and enjoy this beautiful tea. Arigatou Ryo-san. You can visit the Matcha Wellness website and learn more about their organic certified Matcha green tea.
The good thing about matcha green tea is that the beautiful green powder can be used in cooking. I often use it to make Japanese sweets. Matcha Wellness cooking grade matcha has a stronger bitterness and has less green colour which is really suitable for baking. I made matcha checkerboard cookies. They are also called icebox cookies and only requires 5 ingredients.
Hope you enjoy Matcha Japanese cookie. Now I am going to try a cup of ceremonial green tea 😀
Matcha Japanese cookie
- 100g unsalted butter (softened in room temperature)
- 90g caster sugar
- 1 large egg
- 195g plain flour
- 5g Matcha powder
- Measure and sift 100 g of plain flour and set aside.
- Measure 95g of plain flour and 5g of matcha powder. Sift together and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar until it becomes a white creamish colour.
- Separate the egg yolk and egg white. Set aside the egg white for later use to glue the cookie doughs together.
- Add the egg yolk to the electric mixer and blend the egg yolk on low speed for a minute.
- Divide the creamed butter mixture into 100g each. Leave 100g in the electric mixer bowl. Change the attachment to a flat beater attachment and gradually add the 100g of plain flour with the mixer on low speed.
- When all the flour is combined and has become crumbly, take out the dough onto a sheet of cling wrap. Wrap the dough with the cling wrap and shape the dough into 2x4x20cm long board and refrigerate for 30 minutes.
- Repeat step 7 for the remaining creamed butter and matcha powder combined flour.
- Take out both dough and remove the cling wrap.
- Place the plain dough on a clean work surface.
- Brush the top of the plain dough with leftover egg white, then place the matcha dough on top of the plain dough.
- Using a sharp knife, slice the dough in half.
- Place the half of the dough on the clean surface, brush the top with egg whites. Place another half on top of it in a way that the plain colour and matcha colour alternate.
- Gently press together and wrap with a cling wrap sheet and rest it in the fridge for at least one hour. (I left it in the fridge overnight)
- Preheat the oven to 180 degree celsius (338 degree fahrenheit).
- Line a baking tray with a baking sheet. Take out the cookie dough from the fridge.
- Slice it about 8mm(0.3 inch) thick and place on the baking tray.
- Bake them for 20 minutes
- Remove baking tray from the oven and let the cookie cool on a cooling rack.
*Baking time is indication only. If you don't like the plain part of the dough becoming brown, move the baking tray to a lower rack in the last 5 minutes of baking.
*They can be made ahead and refrigerated for a couple of days or frozen for a month.
*Store the baked cookies in an airtight container for a few days.
Serving Size 24
Amount Per Serving
% Daily Value
Total Fat 4 g
Total Carbohydrates 10 g
Sugars 4 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.