Healthier Short Bread Cookies with Matcha
Guys, there’s been quite a change of plans since wrote my post about the future and my gap year. Soooo, I am going to China and Japan in less than a month! I’ll be meeting a bunch of other young people from pretty much all over the world there and travel with them. Pretty crazy, but I am so exited.
I plan on make another post about my plans for the next gap year (I have decided to take two… why not?) and my education (I am not that irresponsible…) , if that doesn’t bore you all too much.
But right now it’s all about cookies. Matcha cookies to prepare me for both China and Japan. I’ve heard they put matcha in pretty much everything so I dream of living from that amazing green powder for a month.
I recently found myself in a slightly dark place when it comes to food. There was a lot of stuff I was avoiding completely. Things I really love but maybe isn’t the healthiest stuff in the world. And while I am a firm believer in healthy eating and in general eat very healthily, I do also think it is important to leave place for no-so-healthy things. So yesterday I had a croissant simply because I could. I mean, that one croissant won’t blow your entire diet completely.
And Sunday I had a beer, because that stuff tastes great and I was together with friends and the sun was shining. What do I wan’t with this? I want to remind myself and the rest of the world (well, mostly myself) that a beer or two or a croissant don’t make you a bad person or makes you fat or turn your body dark and nasty. But that one croissant can make a grey Monday a bit brighter and that beer make a Sunday with friends a little better.
Which is why these cookies do have butter in them. And flour. And so be it – they taste amazing.
Matcha Shortbread Cookies
Ingredients
100 g. (1/3 cup + 3 tbsp.) butter
2 egg yolks (or 1 egg)
1/4 cup (60mL) honey
1 tsp. matcha
3/4 cup (180mL ) flour
1/4 cup (60mL) almond flour
1 tbsp. corn starch
1/2 tsp. baking powder
1/4 cup (60mL) whole almonds
Instructions
- Cream together butter, eggs and honey (I did this in a food processor, but you could also use a stand mixer or hand mixer.
- In a seperate bowl whisk together the rest of the ingredients and add it all to the butter-mix. Stir very well (eventually still in the food processor).
- Roll the dough into a long sausage approx. as thick as you wrist. Wrap in baking paper or film and store either in the freezer for 1 hour or the fridge for 3 hours.
- Chop the almonds - not too finely and not too coarsely. There should be no lumps bigger than 1/4 an almond.
- Heat oven to 175°C / 350°F
- Roll the dough-sausage in the chopped almonds and slice approx. 0,75 cm / 0,3 inch thick.
- Place on a baking tray with baking paper and bake for approx. 7 minutes (until they are golden on the bottom.
- Let cool completely on a rack and store in an airtight container.