I don’t know about you, but one of my favourite things about Japanese restaurants is the green tea ice-cream. (back when I could still tolerate the sugar in ice-cream) . Ever since my first try with it, I really took a liking to the sweet and bitter mix of green tea powder/ matcha. ( Matcha is simply- ground up green tea). Traditionally they would stone grind it into a green powder that was often used by the affluent in tea ceremonies . I personally love matcha because it is high in antioxidants, still contains a significant amount of the caffeine present in green tea and because it seems to have a stimulating and balancing effect on my brain. For this reason Match tea/ cookies are one of my favourite pre writing snacks.
So the recipe featured here has been modified to significantly reduce the amount of refined sugar and additives required to make cookies. Therefore if you are watching your sugar and love backing with few ingredients, (just 7) you just might enjoy this recipe too.
The original recipe was sourced from ‘Justonecookbook. com’ and was listed as a green tea cookies with white chocolate. I liked the recipe because it was simple and had few ingredients, however the refined sugar and white chocolate were not my favourite ingredients. So I swapped the suggested 1 cup (130g) of powdered sugar with 1/4 a cup of Maple syrup (you can go up to about 1/2 for more sweetness). I also swapped the white chocolate with ground cashews to cut the sugar but they still kept the attractive ‘look’ of the cookies. And I added some spirulina for some more green colour and for a superfood punch. So lets get started.
2 cups of organic all purpose flour
2,1/2 tbsp of match green tea powder
1/2 cup of butter (i actually used 1/4 butter, 1/4 coconut oil)
1/4 cup of maple syrup
2 large egg yolks
1/2- 1 tbsp of spirulina (depends on your liking)
2 handfuls of roasted unsalted cashews.
Optional- a pinch of pink himalayan salt
1. So basically you begin by combining the flour, matcha, spirulina in one bowl and dry whisking them together.
2. And then you take a separate bowl where you mix the soft ingredients with a mixer: butter, maple syrup, then the egg yolks.
3. After the soft ingredients are consistent and whispy, begin slowly adding the flour in portions until you have a nice thick dough
4. Once the dough is green and thick, massage the cashews in – then cut the whole dough into half with a kitchen knife and roll each section into a cylinder.
5. Pop in the freezer for 1- 2 hrs so that the dough may harden ( you can also wrap them in plastic wrap )
6. Preheat the oven to 350F (175C), line backing sheet with parchment paper, take the dough out of the freezer and use a knife to cut 7mm (I/3 in) rounds of the cookie dough.
7. Finally bake the cookies at 350F for about 15 minutes (till the very edges are golden brown), then take em out to cool for about 5 minutes.
Then Voila, enjoy your matcha, cashew, spirulina superfood cookies. This recipe will make about 24- 30 cookies that will keep fresh or 4 days in an airtight container. So share if you can !
Did you try this recipe or have questions? Let me know know in the comments below