#bakingventures

Since I still had left over matcha from Japan, I've decided to make some cookies.

I used the same checkboard cookie recipe but i tweaked it abit instead of cocoa powder, I used matcha. If you are unsure of the steps, refer to the checkboard cookies link for the pictures. 

Ingredients

2 2/3 cups all-purpose flour

1/2 tsp baking powder

0.5 lb (227g) salted butter , at room temperature

1 cups granulated sugar

1/2 tbsp pure vanilla extract

1 large eggs, at room temperature

2 1/2 tsp of Matcha (Green Tea) Powder (I used too little and there wasn't the matcha taste. You can increase the amount by 1 or 2 tsp or more, i reckon.)

- Sift together the flour and baking powder and set aside.

- In a large bowl, beat the butter and sugar together until it is light and fluffy.

- Beat in the egg, followed by the vanilla extract.

- Add the flour mixture and mix to combine.

- Divide the dough in half.

- Knead the matcha powder into one portion of the dough.

- Divide the chocolate and matcha dough in half. 

- Form each of total four portions into a rectangle.

- Wrap individually in plastic, and refrigerate for at least 2 hours, up to a day.

- Before proceeding, take one portion of the matcha dough and let it sit on the counter for about 5 minutes to soften slightly, with Singapore's weather, it "defrost" very quickly.

- On parchment paper (preferred) or a lightly floured surface, using a floured rolling pin, roll the dough into ½ -inch thick rectangles, with the sides about 6 x 5 inches long.

- Repeat the previous two steps with one of the vanilla dough.

- Using a pizza wheel cut out total of 9 ½ -inch wide strips from the each dough. (After slicing the strips, I had to put the dough back into the fridge for 30 mins, due to the hot weather, the dough became soft, sticky and unmanageable.)

- Handling the strips delicately, form two checkerboard logs alternating the matcha and vanilla strips.

- Cover with plastic wrap or parchment paper and refrigerate until firm, at least for 2 hours.

- When ready to continue, on the parchment paper roll the remaining matcha (or vanilla) dough into a rectangle of about 1/3-inch thick and measuring 6 x 6 inches.

- Place the firmed checkerboard log into the center, and with the aid of parchment, wrap the dough around the checkerboard log pressing firmly to adhere.

- Roll the finished log from side to side to form sharp corners.

- Wrap in the parchment and/or plastic and refrigerate well.

(The best would be to leave the formed cookie log in the refrigerator overnight. Don’t rush if you are after the uniform shape of the cookies.) - Repeat with the rest of the dough and the second chilled checkerboard log to form another, opposite in colors, cookie log.

- Wrap, place in the fridge. As I mentioned, you can freeze the logs. Thaw them overnight in the refrigerator before using.

- When ready to bake, center an oven rack and preheat the oven to 180 degree C.

- Cover a large baking sheet with parchment or a silicone mat.

- Using a very sharp knife, slice the cookie-dough log into ¼-inch thick slices. (I think I sliced them slightly thinner.)

- Place on the prepared baking sheet leaving about 1 inch all way around them. Bake the cookies, in batches, for about 12 minutes until firm and golden brown on the bottom. (  I had to bake for 15 min. )

(Don’t let them bake for too long, or the color contrast between the dough will be lost.)

- Cool on the baking sheet on a rack for 15 minutes. Then transfer the cookies to the rack and cool completely.

This makes about almost a 100 cookies. :)