Green Tea to me is no more than a beverage that I have when having japanese food, I can’t relate having that in ice-cream, mousse, cakes so after baking all these while, I never have matcha powder in my pantry. I was thinking of madeleines variation the other day that it strike me that matcha could be one of them, I even thought of adding Baileys inside the madeleines the next time, that will be for another attempt. While doing my usual re-stocking of baking ingredients the other day, I finally bought a small bottle of matcha powder.
I’ve leftover 5 egg yolks from my previous chiffon cake attempt and I din want to send it to the bin. I’ve not try making icebox cookies so I thought I could give this a try moreover I think this will be something new for my colleagues! I rolled the dough in greaseproof paper and kept in fridge for 30 mins but it took a little while more to firm up.
The cookie is rolled on caster sugar before baking.
This recipe I am trying is the winner for Best Bakery Recipe category for Pastryscoop.com’s Golden Scoop Awards last year. It’s definitely a refreshing change from the usual cookies. I thot this will be a one-off bake but I do like the light aroma during the baking and the cookie taste really good, it has a melt-in-the mouth texture.