Matcha Coconut Cookies

 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

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.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

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.

After 30 mins just cut thin pieces and roll the dough into a ball using your hands and place onto your lined baking trays leaving enough space between each one to spread.

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!

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Matcha Coconut White Chocolate Cookies

Changed up the Matcha White Chocolate Cookies I made previously by adding coconut to them.
Coconut makes everything taste better!

Ingredients:

125g Butter
(Half a block at room temperature - take out the night before)

115g Light Soft Brown Sugar

110g Caster Sugar

1 Medium Egg

1 Tsp Vanilla Extract

220g Self-Raising Flour

½ Tsp Salt

1 Tbsp Matcha Powder

100g Desiccated Coconut

100g White Chocolate

Utensils:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Wire Rack

Oven 200°C 

180°C Fan

Baking time 7-8 minutes

Method:

Using your electric whisk beat your butter till it is soft then add the 2 sugars until pale and creamy. 

In a little bowl using a fork whisk the egg and vanilla.

Pour it into your mixture and mix using your electric whisk until well combined.

Sift the flour, salt and matcha into the mixture.

Mix using the wooden spoon until a soft dough forms.

Once a dough has formed added the coconut and mix well.

Once it's all mixed add the chocolate.

Once your chocolate has been mixed in roll your dough with your hands into little balls and place them onto your lined trays. Leaving enough space for the cookies to spread!

Bake for 7-8 minutes.

Leave on the tray for 5 minutes then transfer onto a wire wrack to completely cool.

Soft and chewy cookies - ended up with 50 but there's probably about half of them left now as they're so moreish!

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Coconut Oat Cookies

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

80g Porridge Oats

90g Desiccated Coconut

What you will also need:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

2 Smaller Bowls

Fork

Sieve

2 Baking Trays

Baking Paper

Oven 180°C

Baking time 10-12 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.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

Once it has been mixed you can sift in all your dry ingredients - flour, baking powder, bicarbonate of soda and salt. You don't need your electric whisk no more - mix with your wooden spoon.

Add your porridge oats and coconut and mix until well combined.

Roll your dough into little balls with your hands and place them onto your lined trays.

Bake for 10-12 minutes until they have turned golden. When you take them out they will still be a bit soft just leave them to cool on the tray then transfer onto a wire rack to completely cool.

These are darker as they were on the higher rack in the oven.

Soft and chewy coconut oat cookies.
I actually halved the recipe and still ended up with 41 cookies!

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World Food Dinner!

Last Monday we went to the pub for drinks for Hannah's birthday in which I got ripped off for my drink. Malibu & cranberry £4.90!??!

Anyway Kelly & Carl came up with an idea to get a list of countries then use a number generator to decide which country each person gets, then they would have to cook something from that country. We were just going to do whatever country you got the first time but then decided most countries don't actually eat as they are poor African countries.. So we did a best of 3. I got USA, Kelly got Thailand, Hannah got Singapore, Carl got Brazil & Danielle got Uganda as she couldn't make it I decided she didn't get a choice to say no & got her first option.

So last night we all made our food & took it to Kelly's to eat! Carl didn't make it though.

Thai fish cakes made by Kelly

Hannah serving her Singapore noodles

Danielle would make a rubbish waitress just throwing the food on your plate...

Danielle's Ugandan potato curry with Tilda coriander & lime microwave rice

Perfect chewy coconut cookies!

Baked Vanilla Cheesecake

Leather Jacket - Matalan

Top Plain Black Long Sleeve - Primark

Necklace Layered - Pull & Bear

Shorts - Lee Vintage Mum's

Brown Leather Belt - Vintage Mum's

Shoes - Converse Hi Tops

It was a successful night apart from Carl not being able to make it. The food was nice however it all did taste like curry which I'm not a fan of!

Kelly made Thai fish cakes with cod & vegetables & a soup with coconut milk, chilli & other spices.

Hannah made Singapore chicken, peppers chow mien.

Danielle made ..... & had a bag of Tilda coriander & lime microwave rice.

I made the best cookies I have ever made, coconut cookies & a vanilla cheesecake!

The tip to make chewy cookies is to bake them at 180°C for 5 minutes then turn the tray around & bake for another 5 minutes then take them out of the oven & move them onto a wire rack but if you don't have one use a plate. They should stay chewy afterwards!

Julie

XxX

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