A year later and we're still in a lockdown but the 3rd and I'm still baking cookies.. This variant is Matcha and Coconut!
Ingredients:
112g Unsalted Butter
(Half a block of butter at room temperature)
100g Caster Sugar
110g Soft Brown Sugar
1 Egg
1 tsp Vanilla Extract
158g Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
¼ tsp salt
1 tsp Matcha Powder
100g Desiccated Coconut
Utensils:
Mixing Bowl
Electric Whisk
Wooden Spoon
Measuring Spoons
Scales
2 Smaller Bowls
Fork
Sieve
Cling Film
Knife
Chopping Board
2 Baking Trays
Baking Paper
Oven 180°C / 160°C fan
Baking time 8-10 minutes
Baking time 8-10 minutes
Method:
Mix the butter with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.
Once it has been mixed you can sift in all your dry ingredients - flour, baking powder, bicarbonate of soda, matcha and salt. Add your coconut also but it doesn't need to be sifted. You don't need your electric whisk no more - mix with your wooden spoon but try not to over mix it
Once it's all mixed roll out a piece of cling film and put your dough onto it and roll it into a sausage shape securing at both ends. Place into the freezer for 30 mins this will stop the dough from over spreading when baked.
Bake between 8-10 minutes depending on your oven. If you want soft cookies bake until the edges have turned golden then take them out and leave them on the tray as they will continue to bake. Then transfer onto a wire rack to cool completely.
These will keep for a few days and if you want that fresh out the oven softness put them in the microwave for about 20 seconds and they will be like freshly baked out the oven!
No comments:
Post a Comment