Matcha butter cookies are all about the snap. They have to hold their piped shape, show clean ridges and break crisply. Cookies that come out of the oven still slightly damp turn limp in the jar a few hours later.
This one bakes for 15 minutes, then the whole batch goes onto a rack for another 20 minutes of drying, and straight into a sealed jar afterwards. The butter softens at room temperature before it is whipped with the sweetener.
This batch weighs about 534g, at roughly 408 calories per 100g.
Method
Let 190g unsalted butter soften fully at room temperature, then whip it with 90g kOBE Monk Fruit Blend until it turns pale and smooth like buttercream.
Add 38g egg white and beat until even and free of grains.
Add 2g salt, 5ml vanilla, green food coloring if using and 1.5 tablespoons sifted matcha powder, and beat until the mixture is uniform.
Finally add 200g all purpose flour, run the mixer on its lowest setting and beat until the dough is evenly colored and pliable.
Load the dough into a piping bag fitted with a closed five point star tip and pipe rounded rosettes onto the tray.
Heat the oven to 155 degrees C for 10 minutes. Bake for 15 minutes, until the cookies hold their shape and feel fairly dry.
Once all the dough is baked, move every cookie onto a rack and dry them for another 20 minutes until completely crisp. Cool them and store them in a sealed jar straight away.
Tips
The extra drying after baking is what decides the snap, and the jar has to be sealed right afterwards.
Stir the kOBE Monk Fruit Blend into a little warm water first, then add it to the cold liquid.
Sift the matcha powder before adding it, because unsifted powder clumps.
Piping rosettes of the same size means the whole tray bakes evenly.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.