Recipe: Checkerboard Matcha Cookies

Ingredients

Sift 100 g of plain flour and set aside.
Sift together 95 g of plain flour and 5 g of matcha powder, then set aside.
Cream the butter and sugar in an electric mixer until light and fluffy.
Add the egg yolk to the creamed mixture and blend on low speed.
Divide the mixture in half; keep one half in the mixer.
Gradually add 100 g of plain flour to the half in the mixer until crumbly.
Wrap the dough in cling wrap, shape it into a board, and refrigerate for 30 minutes.
Repeat the process for the remaining mixture with matcha powder.
Remove both doughs from the fridge and slice the plain dough in half.
Brush the cut surface of the plain dough with egg white and stack the matcha dough on top.
Cut the dough in half again, alternate the layers, and wrap in cling wrap.
Refrigerate for at least one hour.
Preheat the oven to 160°C (338°F) and line a baking tray.
Slice the dough into 5 mm thick pieces and place on the baking tray.
Bake for 20 minutes and let cool on a rack.

Servings

Calories

Total fat

Total carbohydrates

Total protein

Sodium

0mg

Cholesterol

13mg