Matcha Condensed Milk Cookies: A Sweet & Slightly Bitter Delight
Matcha Condensed Milk Cookies: A Sweet & Slightly Bitter Delight
Easy Homemade Matcha Condensed Milk Cookies Recipe
Craving a unique flavor? These Matcha Condensed Milk Cookies deliver a delightful balance of earthy matcha bitterness and the sweet creaminess of condensed milk. Perfect for a tea break or as a thoughtful homemade gift, this recipe is surprisingly simple to follow, even for beginners. Get ready to impress yourself!
Ingredients- 40g unsalted butter, softened
- 15g almond flour
- 1 egg yolk
- 5g matcha powder (use good quality for best flavor)
- 60g cake flour (or all-purpose flour)
- 10g sweetened condensed milk
- 30g granulated sugar
Cooking Instructions
Step 1
In a mixing bowl, cream the softened butter (40g) until smooth using a whisk or electric mixer. Add the granulated sugar (30g) and sweetened condensed milk (10g), and beat until well combined and the sugar begins to dissolve. Then, add the egg yolk (1) and mix thoroughly until the mixture is emulsified and smooth. (Tip: Be careful not to over-mix or the butter might separate if it’s too warm.)
Step 2
Sift the cake flour (60g), matcha powder (5g), and almond flour (15g) together directly into the bowl with the butter mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined and a dough forms. Avoid overmixing, as this can lead to tough cookies.
Step 3
Transfer the dough onto a piece of plastic wrap or parchment paper. Shape it into a log or flatten it into a disc, then wrap it tightly. Chill the dough in the freezer for about 20 minutes until firm enough to handle. (Tip: Chilling the dough makes it easier to roll and cut without it crumbling.)
Step 4
Once chilled, unwrap the dough. Roll it out evenly to about 0.5cm thickness using a rolling pin. Use cookie cutters or a round mold (like a mousse ring) to cut out your desired shapes. Gently transfer the cut cookies to a baking sheet lined with parchment paper.
Step 5
Bake in a preheated oven at 170°C (340°F) for approximately 15 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack completely before serving to achieve the best crispy texture.
