Matcha Wreath Cookies

Matcha Wreath Cookies

CategoryDifficultyBeginner

These cookies are a delightful blend of the earthy flavor of matcha, the sweetness of sugar, and the richness of butter. They make for a unique and elegant addition to any dessert spread, and the wreath shape adds a festive touch that can be enjoyed during special occasions or as a sophisticated treat for matcha enthusiasts.

Prep Time20 minsCook Time20 minsTotal Time40 mins
Yields38 Servings
 48 g eggs
 30 g whipping cream, 30-40% fat
 30 g cranberries, dried
 30 g pistachios, unsalted
 115 g butter, unsalted, cubed
 60 g icing sugar, plus extra to dust
 ¼ tsp salt
 2 tsp matcha powder
 20 g milk powder
 140 g cake flour
 115 g white chocolate chips
1

Preheat oven to 325°F/160°C. Line 2 baking sheets with parchment and set aside. Place a bowl onto mixing bowl lid, weigh in egg and whipping cream in a bowl and set aside.

2

Place pistachios into mixing bowl and chop 2 sec | Speed 6. Transfer to a separate bowl and set aside.

3

Place cranberries into mixing bowl and chop 5 sec | Speed 8. Transfer to a bowl and set aside. Rinse and dry mixing bowl.

4

Place butter and icing sugar into mixing bowl and mix 30 sec | Speed 4. Scrape down sides of mixing bowl with spatula. Remove the measuring cup, mix 10 sec | Speed 4, meanwhile add the reserved egg and whipping cream through hole in mixing bowl lid.

5

Add salt, matcha powder, milk powder and cake flour into mixing bowl. Insert measuring cup and mix 10 sec | Speed 3. Scrape down sides of mixing bowl with spatula and mix a further 5 sec | Speed 3. Transfer to a piping bag with large star nozzle, pipe into wreaths on prepared baking sheets and bake 15-20 minutes (325°F/160°C) until lightly golden. Allow to cool completely. Clean and dry mixing bowl.

6

Place white chocolate into mixing bowl and heat 3 min | 50°C | Speed 1. Transfer to a bowl and set aside. Dip part of cookie into melted chocolate and decorate with reserved nuts and cranberries. Dust with icing sugar (optional) and serve.

Ingredients

 48 g eggs
 30 g whipping cream, 30-40% fat
 30 g cranberries, dried
 30 g pistachios, unsalted
 115 g butter, unsalted, cubed
 60 g icing sugar, plus extra to dust
 ¼ tsp salt
 2 tsp matcha powder
 20 g milk powder
 140 g cake flour
 115 g white chocolate chips

Directions

1

Preheat oven to 325°F/160°C. Line 2 baking sheets with parchment and set aside. Place a bowl onto mixing bowl lid, weigh in egg and whipping cream in a bowl and set aside.

2

Place pistachios into mixing bowl and chop 2 sec | Speed 6. Transfer to a separate bowl and set aside.

3

Place cranberries into mixing bowl and chop 5 sec | Speed 8. Transfer to a bowl and set aside. Rinse and dry mixing bowl.

4

Place butter and icing sugar into mixing bowl and mix 30 sec | Speed 4. Scrape down sides of mixing bowl with spatula. Remove the measuring cup, mix 10 sec | Speed 4, meanwhile add the reserved egg and whipping cream through hole in mixing bowl lid.

5

Add salt, matcha powder, milk powder and cake flour into mixing bowl. Insert measuring cup and mix 10 sec | Speed 3. Scrape down sides of mixing bowl with spatula and mix a further 5 sec | Speed 3. Transfer to a piping bag with large star nozzle, pipe into wreaths on prepared baking sheets and bake 15-20 minutes (325°F/160°C) until lightly golden. Allow to cool completely. Clean and dry mixing bowl.

6

Place white chocolate into mixing bowl and heat 3 min | 50°C | Speed 1. Transfer to a bowl and set aside. Dip part of cookie into melted chocolate and decorate with reserved nuts and cranberries. Dust with icing sugar (optional) and serve.

Matcha Wreath Cookies
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