- 215 g di farina 0
- 100 g di zucchero a velo
- 150 g di burro
- 3 tuorli
- 1 cucchiaio di tè matcha in polvere (io ne ho utilizzato solo mezzo perché non tutti amano il sapore intenso del té matcha)
- gocce di cioccolato fondente
Disponete i biscotti su una o più teglie rivestite di carta da forno: infornate per 15 minuti circa (si devono colorare appena i bordi) e fatemi sapere se possiamo migliorare la ricetta, in tempo per sfamare le renne! 🙂
Special days are just flowing on my calendar, a mix of tension and good thoughts in freedom, while outside, the weather scenery changes dramatically, the rain jumps into the sea and I like to think that the water will dissolve soon the cloud cover and little by little, the sun will come back to warm our faces.
And while on one hand, you begin to compile your gift list for Santa Claus, I think it’s an opportunity to get back into the kitchen to new experiments with cookies, starting with a classic floor plan, discovering other traditions, perhaps thanks to your suggestions or to the ingredients, left in my shelves…
The trees today are inspired by the classical, modern recipe of TEA MATCHA COOKIES.
Ingredients for approximately 30 cookies
215 g of flour 0
100 g of powdered sugar
150 g of butter
3 egg yolks
1 tablespoon of matcha tea powder (I only used half because not everyone likes the intense flavor of tea matcha)
dark chocolate chips
Sift the icing sugar and green tea (if you prefer, you can use cinnamon to flavor your trees). Add the butter to room temperature and mix with an electric mixer until the mixture is smooth and homogeneous. Gradually add the flour, stirring well, and when you are ready, stir in the egg yolks, one at a time. Finally add the drops of chocolate, which you will keep in the freezer for at least 30 minutes, so as not to damage the chocolate with the heat of the hands.
At this point in order to have a workable paste with cutters, wrap in plastic wrap and let rest in refrigerator for at least 1 hour.
Preheat the oven to 180 degrees. Roll out the dough with a rolling pin until you get a thickness of 0.5 cm up to 1 cm and cut out cookies with your fave cookie-shaped cutter (I’m starting to have a Santa Claus’ attitude!).
Arrange the cookies on one or more trays lined with baking paper: bake for 15 minutes (you just have to color the edges of the cookies) and let me know if we can improve the recipe, in time to feed the reindeers! 🙂