Can you believe it’s Christmas in two weeks? Whoa! Personally, I’ve managed to buy zero presents so far, but thankfully I have the best sisters in the world who organise the family’s presents. However, I think I can at least show a great time bringing props and accessories to wrap any Christmas decorations from this shoot or this one, plus – and that may be the most important part here – I can bring home cookies!
I’m sure nobody will mind if I don’t bring any actual presents, but carry home a suitcase full of cinnamon stars, gingerbread men, cardamon cacao stars and walnut lemon and ginger cookies, will they!? Having had to come up with twelve vegan and gluten free Christmas cookie recipes for work, I did not make great further efforts to make my own favorite Christmas cookies this year. Have a look at last year’s Christmas cookies’ blog post for my favourite recipes. However, there’s this one utterly delicious recipe I cannot celebrate Christmas without, so there is no way I want you to miss out on them either: my favorite matcha cookies, et voilà!
But before you get your hands covered in flour, take a pen and write down the following two codes for your next Uber ride and Uber EATS delivery! If you haven’t signed up with Uber just yet, you’ll get a £15 discount when signing up using the code “uberxlealou“.
And even more exciting (of course I say that, as a foodie), when signing up with Uber EATS, you’ll get £5 off your first and off your second order! My Uber EATS code is “eatwithlealou“.
So, here is the recipe for deliciously buttery soft and tender Matcha cookies!
Love,
Lea Lou
My favourite Matcha cookies
For approximately 50 cookies.
200 grams soft butter
75 grams icing sugar
10 grams caster sugar
1/2 teaspoon vanilla essence
1 egg yolk, organic preferably
250 grams all-purpose flour
1 tablespoon matcha tea powder
A pinch sea salt
To garnish:
1 egg yolk
2 tablespoons double cream
2 tablespoons caster sugar
Method:
Mix the butter, icing sugar, caster sugar and vanilla with the whisk of a hand mixer until creamy. Whisk in the egg yolk.
Fold in the flour, matcha powder and salt, knead until all ingredients are well combined.
Divide the dough into two parts, and form two rolls with a diameter of 4 cm. Wrap the dough rolls in cling film and cool for an hour at least.
Preheat the oven to 160°C (fan). Line two baking trays with baking paper.
Whisk together the egg yolk and cream. Spread the sugar on a large plate. Brush the cookie dough rolls with the egg and cream mixture and roll them in the sugar after.
Using a sharp knife, slice the rolls into 0,5 cm thick cookies. Arrange the matcha cookies on your baking trays and bake for about 10 – 12 minutes.
Allow the cookies to cool on the baking tray, then transfer them to airtight containers to store. The matcha cookies can be kept up to 2 weeks.
This blog post has been created in friendly collaboration with Uber and Uber EATS.
