Matcha Wreath Cookies
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.
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.
Place pistachios into mixing bowl and chop 2 sec | Speed 6. Transfer to a separate bowl and set aside.
Place cranberries into mixing bowl and chop 5 sec | Speed 8. Transfer to a bowl and set aside. Rinse and dry mixing bowl.
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.
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.
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
Directions
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.
Place pistachios into mixing bowl and chop 2 sec | Speed 6. Transfer to a separate bowl and set aside.
Place cranberries into mixing bowl and chop 5 sec | Speed 8. Transfer to a bowl and set aside. Rinse and dry mixing bowl.
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.
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.
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.
