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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

Marbled Matcha Cake

Marbled Matcha Cake

Ingredients

FOR THE CAKE:

  • 1 cup plus 2 tbsp butter, at room temperature
  • 2 cups confectioner's sugar
  • 6 eggs
  • 1/4 cup plus 1 tbsp milk
  • 1 teaspoon vanilla paste
  • 2 1/4 cups all-purpose flour, sifted
  • 2 teaspoons baking powder, sifted
  • 1 tablespoon matcha, plus more for dusting

FOR THE GLAZE:

  • 3 ounces white chocolate, chopped (1/2 cup)
  • 2 teaspoons matcha
  • 6 teaspoons water
  • 1/2 cup confectioner's sugar, sieved
  • 2 tablespoons heavy cream, hot

Directions

  1. To make cake: Preheat oven to 350 degrees F. Lightly spray a silicone Bundt pan with nonstick cooking spray, or butter and flour a cake pan or an 8- x 4-inch loaf pan.
  2. Using an electric mixer, cream butter with confectioner's sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in 1/4 cup milk and vanilla. Fold in sifted flour and baking powder.
  3. Pour half of batter into separate bowl to make 2 equal portions.
  4. Stir matcha into remaining 1 tbsp milk until no lumps remain. Mix matcha paste into batter in one of the bowls.
  5. Ladle a few spoonfuls of vanilla batter into bottom of prepared pan. Ladle a few spoonfuls of matcha batter over top. Continue alternating until all vanilla and matcha batter have been used. Drag a chopstick through the batter, swirling to create a marbled effect.
  6. Bake for 50 minutes or until tester inserted in center comes out clean.
  7. Let cool in pan for 15 minutes before inverting onto a wire rack and removing pan.
  8. To make glaze: Melt chocolate in small heatproof bowl over saucepan of simmering water, making sure bowl doesn't touch the water.
  9. Stir matcha with water until no lumps remain. Add matcha mixture and sieved confectioner's sugar to melted chocolate. Heat, stirring, until sugar is dissolved and mixture is smooth. Mix in hot cream. Pour glaze over cooled cake, letting it drip down sides. Dust with matcha.

Note

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