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Matcha Pistachio Chocolate Brownie

Matcha Pistachio Chocolate Brownie

Ingredients

FOR THE BROWNIE:

  • 10 ounces dark chocolate, chopped
  • 1 3/4 cups plus 3 oz chocolate (i.e. salted pistachio dark), chopped (1/2 cup)
  • 3/4 cup butter
  • 3/4 cup packed brown sugar
  • 3 large eggs, plus 1 yolk
  • 2 teaspoons matcha
  • 3 tablespoons water
  • 1/2 cup ground almonds
  • 3/4 cup cake flour
  • 1 teaspoon baking powder

FOR THE TOPPING:

  • 1/2 cup shelled unroasted pistachio nuts, chopped
  • 1 teaspoon confectioner's sugar
  • 1 teaspoon matcha
  • 2 ounces dark chocolate, chopped (1/4 cup)

Directions

  1. To make brownie: Preheat oven to 325 degrees F. Butter 8-inch square nonstick cake pan.
  2. Melt 10 oz chocolate with butter in medium bowl over saucepan of simmering water, making sure bowl doesn't touch the water. When melted, remove from heat and stir in sugar.
  3. Using electric mixer, beat in eggs and yolk 1 at a time, mixing well after each addition. Continue to beat until smooth and glossy.
  4. Stir matcha with water until smooth. Add matcha paste to chocolate mixture.
  5. Fold in ground almonds. Sift flour and baking powder over top and gently fold into mixture until no white streaks remain. Fold in remaining 3 oz chopped chocolate.
  6. Pour into prepared pan and bake for 30 to 40 minutes or until outside of cake has risen and is slightly cracked and a skewer inserted in center comes out with just a few gooey crumbs. You might have to bake the brownies for up to 50 minutes depending on your oven, but be careful not to overbake or they might be a bit dry. A softer texture will add to the fudgy quality when brownies are cooled.
  7. Run knife around the edge of pan to prevent top from cracking while cooling. Let cool completely in pan on counter. When cool, cover and let stand overnight. If you have time for brownies to cool properly, the chocolate taste will mature and they will have a more chewy texture, but if you can't wait, they can be served when slightly cooled.
  8. To make topping: Combine pistachios, sugar and matcha in the bowl of a food processor and mix until crumbly. Or use a mortar and pestle.
  9. Melt chocolate and drizzle over cooled brownie. Sprinkle pistachio matcha crumble and slice into squares.

Note

  • © Matcha - The Cookbook by Gretha Scholtz, published by teNeues

Vanilla Matcha Sugar Cookies

Vanilla Matcha Sugar Cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla paste or essence
  • 2 1/2 cups cake flour
  • 1 teaspoon matcha
  • 1/2 teaspoon salt

Directions

  1. Cream butter with sugar using an electric mixer on medium speed for about 1 minute or just until combined (do not overmix). Scrape down the side of bowl and add egg and vanilla. Mix briefly to incorporate egg.
  2. Sift flour, matcha, and salt into bowl. Mix on low speed just until combined. Overmixing at this stage would develop the glutens in the flour and the dough could become tough.
  3. Gently press dough into a ball and place between 2 sheets of parchment paper. Roll out dough into rectangle to fita baking sheet. Place dough, with paper, on pan and refrigerate for at least 1 hour or until chilled.
  4. Preheat oven to 350 degrees F.
  5. Remove dough from refrigerator and roll out a little thinner if necessary. Remove top piece of parchment paper. Stamp designs with cookie stamp, if you have one, and cut out shapes. Reroll scraps and repeat until all dough has been used, returning it to refrigerator to chill if it gets too soft.
  6. Carefully lift cookies onto paper-lined pan and return them to refrigerator to chill for at least 20 minutes or for up to 1 hour. This will help the cookies better hold their shape when baked.
  7. Space cookies well apart on pan and bake for 8 to 12 minutes or until edges start to turn golden. The longer you bake cookies, the crisper they will be, but I prefer mine to stay green, so I take them out the minute I start seeing the edges discolor, which makes for a softer cookie.
  8. Let cool on pan on wire rack. Transfer cooled cookies to an airtight container.

Note

  • © Matcha - The Cookbook by Gretha Scholtz, published by teNeues

Matcha Shortbread

Matcha Shortbread

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 teaspoons matcha, plus 1/4 tsp for dusting
  • 3/4 cup plus 2 tbsp cold butter, cut into small cubes
  • 1/4 cup superfine (castor) sugar, plus 2 tbsp for dusting

Directions

  1. Preheat oven to 350 degrees F. Butter a 9-inch nonstick fluted tart pan with removable bottom.
  2. Sift together flour and 3 tsp matcha. Transfer flour mixture to the bowl of a food processor fitted with metal blade. Add cold butter and pulse just until combined. Add 1/4 cup sugar and mix until crumbly.
  3. Press dough into prepared pan using back of spoon.
  4. Bake for 30 to 35 minutes or just until shortbread begins to turn golden (be careful not to overbake).
  5. Slice into wedges while still warm. Lightly prick all over with a fork.
  6. Place shortbread on a cake plate. Stir together the remaining 1/4 tsp matcha and 2 tbsp sugar. Dust over shortbread.

Note

  • © Matcha - The Cookbook by Gretha Scholtz, published by teNeues

Green Granola

Green Granola

Ingredients

  • 3 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons black sesame seeds
  • 1/4 cup coconut oil
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon nut butter (i.e. cashew butter)
  • 1 teaspoon sea salt flakes
  • 1 teaspoon matcha, plus more for sprinkling
  • 1 teaspoon vanilla paste or essence 1/2 cup coconut nectar (or sweetener of choice, such as maple syrup, agave syrup or honey)
  • 1/2 cup shelled unsalted unroasted pistachio nuts
  • 1/2 cup unsalted unroasted almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup unsweetened flaked coconut

Directions

  1. Place oven rack in bottom third of the oven. (If you have a wide oven, you can use 1 large nonstick baking sheet; otherwise you will need 2 smaller ones, with racks placed in the middle and bottom third of the oven.) Preheat oven to 325 degrees F. If your oven runs hot, to be on the safe side, reduce the temperature slightly.
  2. Place oats in a large bowl. Add sunflower, flax, chia and sesame seeds and stir to distribute evenly.
  3. Mix together coconut oil, olive oil and nut butter in small bowl. Add salt, matcha, and vanilla and stir until no lumps remain. Stir in coconut nectar.
  4. Reserving about 1 tsp of the oil mixture in the bowl, add the remaining oil mixture to the dry ingredients. Stir to evenly coat the mixture with sticky goodness. Turn the mixture out onto 1 large or 2 small nonstick baking sheets and spread to form a thin, even layer. Bake for 10 minutes for a single pan. If using 2 pans, bake for slightly longer, rotating the pans halfway through.
  5. Meanwhile, add the pistachios, almonds and pumpkin seeds to the reserved oil mixture. Stir to combine and coat evenly.
  6. After 10 minutes, remove the oats from the oven and add the pistachio mixture, mixing well to ensure the granola cooks evenly and the outer bits don't burn. Spread out the mixture on the pan(s) and bake for 10 minutes. Remove and stir again.
  7. Bake for 30 to 40 minutes longer, stirring every 8 to 10 minutes, until golden. Watch the granola like a hawk and trust your nose.If you think you smell it burning, it's burning! If it's still slightly sticky after 40 minutes, don't worry; it will turn crunchy when cooling.
  8. Remove the granola from the oven and mix in the cranberries and coconut.
  9. If you'd like a stronger taste and more vibrant green, sprinkle with more matcha and stir it into the granola.
  10. Let the granola cool on the pans. Transfer it to airtight containers and store at room temperature for up to 2 weeks, or freeze itin resealable plastic bags for up to 1 month; it is not necessary to let it thaw before eating.

Note

  • © Matcha - The Cookbook by Gretha Scholtz, published by teNeues

Matcha Vanilla Cupcakes

Matcha Vanilla Cupcakes

Ingredients

  • 1 1/2 cups self-rising flour
  • 1 cup superfine (castor) sugar
  • 1 cup butter
  • 4 large eggs
  • 1 teaspoon matcha
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla paste

Directions

  1. Preheat oven to 350 degrees F. Place cupcake liners in each of two 12-cup muffin pans (total of 24). If you have only 1 pan, bake cupcakes in 2 batches.
  2. Combine flour, sugar, butter, eggs, matcha, baking powder and vanilla paste in medium bowl. Beat using an electric mixer until pale and smooth, about 2 minutes (don't overbeat or the cupcakes might be dry).
  3. Spoon about 1 tbsp of batter into each liner. You don't want to add too much or cupcakes will rise above their liners and not look as attractive when iced; ideally, you want the tops to be flat.
  4. Bake for about 15 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool in pans for 5 minutes. Remove cupcakes from pans and let cool completely on a wire rack.
  5. To decorate: Spoon matcha buttercream icing into piping bag fitted with a star tip and pipe as desired on top of the cupcakes. I like making a rose shape.
  6. Decorate icing with edible gold glitter and sprinkles (if using) and serve cupcakes on a pretty cake plate.

Note

  • © Matcha - The Cookbook by Gretha Scholtz, published by teNeues