A recipe for organic Yakubita matcha Christmas cookies that will delight young and old alike. Simple and easy to realise, these cookies are perfect for spending quality time baking with the kids during the Christmas holidays.
For 15 star cookies
Ingredients:
- 3 teaspoons of organic Yakubita matcha
- 250 g organic flour
- 150 g of smooth organic butter
- 1 organic egg
- 20 g organic brown sugar (brown cane sugar)
- 1/2 pouch of organic baking powder
- Star cookie cutter
Yakubita organic matcha spread:
- 250 g organic white chocolate
- 100 ml organic almond cream
- 2 teaspoons of organic Yakubita matcha
- 1 small pinch of salt
White chocolate spread:
- 250 g organic white chocolate
- 100 ml organic almond cream
Pour the flour, sugar, and baking powder into a mixing bowl. Add the butter in pieces and rub in with your fingertips, mixing everything together well. Add the whole egg. Mix until you obtain a ball of dough.
Divide the dough into two. Set aside the first ball of dough and add the organic Yakubita matcha to the second ball of dough, mixing well. Cover the balls of dough with plastic wrap and refrigerate for 1/2 hour.
Preheat the oven to 180°C.
Roll out each ball of dough with a rolling pin, then cut them out with star-shaped cookie cutters to make stars of different colours (green and plain stars).
Place the cookies on baking paper and bake at 350°F. Bake for about 7-8 minutes. Once out of the oven, place them on a wire rack to cool.
Meanwhile, prepare the spreads.
Matcha spread:
In a small saucepan, heat the cream and salt over low heat. Add the organic Yakubita matcha and mix with an electric whisk or hand blender to dissolve the matcha tea. Add the chocolate pieces and let them melt, stirring constantly. Remove from heat. Let cool.
White chocolate spread:
In a small saucepan, heat the cream over smooth heat. Add the chocolate pieces and let melt, stirring constantly. Remove from heat. Let cool.
Once the cookies have cooled, assemble them by filling them with spread. Use matcha tea spread for plain cookies and white chocolate spread for matcha biscuits. You can store them in an airtight tin until ready for tasting.
