Crispy Matcha Sable Cookies with a Delicate Flavor
Matcha Sable Cookies
Experience the delightful crunch and subtle, sophisticated matcha flavor of these homemade matcha sable cookies. Perfectly balanced with a hint of almond’s nuttiness, these cookies are a treat for both the eyes and the palate. This recipe provides detailed, step-by-step instructions, making it accessible even for baking novices. Perfect for a special occasion or a delightful everyday indulgence. Yields approximately 22 cookies.
Ingredients (approx. 22 cookies)- 100g unsalted butter, softened to room temperature
- 50g powdered sugar, sifted
- 1 large egg yolk
- 1/4 tsp vanilla extract
- 130g all-purpose flour, sifted
- 45g almond flour
- 8g matcha powder
- 1g salt
- A little egg white for coating
- A little granulated sugar for coating
Cooking Instructions
Step 1
In a mixing bowl, combine the softened unsalted butter and sifted powdered sugar. Cream them together using a hand mixer or whisk until the mixture becomes light and fluffy, resembling an ivory color. Ensure the butter is at room temperature and the powdered sugar is free of lumps for smooth incorporation.
Step 2
Add the egg yolk and vanilla extract to the creamed butter mixture. Mix gently until just combined. Be careful not to overmix, as this can cause the dough to become greasy or separate.
Step 3
In a separate bowl, whisk together the sifted all-purpose flour, almond flour, matcha powder, and salt. Sifting the dry ingredients together ensures they are evenly distributed and contributes to a lighter cookie texture.
Step 4
Gradually add the sifted dry ingredients to the butter mixture. Using a spatula, gently fold the ingredients together until just combined, being careful not to overmix. Stop mixing as soon as no dry flour streaks are visible. Overmixing can develop gluten, resulting in tough cookies.
Step 5
Once the dough starts to come together, lightly knead it a few times by hand on a clean surface. This helps to evenly distribute the fats and moisture, creating a smoother dough. Avoid excessive kneading to maintain a tender texture.
Step 6
Divide the dough into two portions and shape each into a log approximately 4 cm (1.5 inches) in diameter. You can wrap them in parchment paper or plastic wrap to help maintain their shape. Alternatively, press the dough firmly into a 4cm x 4cm rectangular mold if you have one.
Step 7
Wrap the shaped dough logs tightly in plastic wrap or parchment paper and place them in the freezer for at least 1 hour to firm up. Chilling the dough makes it easier to slice cleanly and helps the cookies hold their shape during baking.
Step 8
Once the dough is firm, brush the exterior of each log with a thin layer of egg white. Then, gently roll the logs in granulated sugar, ensuring an even coating. This step adds a delightful sparkle and a crispier finish to the baked cookies.
Step 9
Using a sharp knife, slice the firm dough logs into uniform rounds, about 1 cm (0.4 inches) thick. Arrange the sliced cookies on a baking sheet lined with parchment paper or a Silpat mat. Leave sufficient space between each cookie, as they will spread slightly during baking.
Step 10
Bake in a preheated oven at 170°C (340°F) for 15 to 17 minutes, or until the edges are lightly golden and the cookies are set. Baking times may vary depending on your oven, so keep an eye on them to prevent overbaking.
Step 11
Let the cookies cool on the baking sheet for about 5 minutes after removing them from the oven. This allows them to firm up slightly before handling. Then, carefully transfer them to a wire rack to cool completely.
Step 12
Enjoy your delicious and crispy matcha sable cookies! They are perfect with a cup of tea or coffee. Bon appétit!
