Skip to main content

RECIPE: Matcha Cookies by The Maya Kitchen

It used to be a "tea" variant, but now, almost everyone is going crazy with matcha flavors. There's matcha chocolate, matcha ice cream, matcha cake, matcha pancakes, matcha-flavored coffee ... and the list seem to be endless.

And here's an interestingly yummy matcha cookie recipe from The Maya Kitchen that is so easy to do.



 
½ cup                        butter
1/3 cup                     sugar
1/3 cup                     brown sugar, packed
1                                  egg
1 cup                         MAYA All-Purpose Flour
¼ cup                        green tea powder
½ teaspoon             baking soda
½ teaspoon             salt
1 cup                         chopped white chocolate
1 cup                         chopped roasted whole almonds
 
1. Preheat oven to 350F/177C. Line 2 cookie sheets with baking paper. Set aside.
2. Cream butter until soft and fluffy. Add sugar and continue beating until smooth. 
3. Beat in egg. 
4. Sift dry ingredients together and add to the creamed mixture. 
5. Stir in half of the chopped chocolates and almonds
6. Scoop dough, about 2 inches apart
7. Top each cookie with chocolates and almonds.
8. Bake for 15-20 minutes or until edges are brown.
 
Yield: 1-2 dozen cookies



the kitchen goddess

Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.