Matcha Green Tea Almond Cookies Using Airfryer

October 20, 2015 The Hedgehog Knows 0 Comments A⁺ a^-

I just came back from Tokyo - a place I always associate with ramen, matcha ice cream and tempura. One of the items on my shopping list was of course matcha powder for my baking adventures. It's easy to find matcha powder in Japan at supermarkets at Isetan and Takashimaya, or even lower grade ones from normal provision/ pharmacuetical stores. Being kiasu, I bought various types - I mean, there is no harm buying different ones for drinking or baking, yeah? :)

So here's my first matcha recipe for sharing after the trip - matcha green tea almond cookies. They are buttery and come with a chewy texture. Matcha can be a little bitter, but if you like the matcha taste a little stronger in your cookies, do feel free to add more powder.

This recipe is eggless, so the cookie dough can be stored in the freezer for up to 3 months. When ready for use, just thaw the dough in the fridge. Or if you are running out of time, microwave (without the cling wrap) at Medium for 1 min. Have fun!

PS: If you like the idea of (pure) almond cookies, take a look at my recipe here!

Matcha Green Tea Almond Cookies Using Airfryer

Recipe adapted from Rasa Malaysia.

*Note: Improved and updated in Jan 2016.

Yield: 17 cookies (Fits 1 round of baking in the airfryer. Feel free to double the recipe if needed.)

Ingredients

35g butter

25g castor sugar

50g all purpose flour or top flour

1.5 tsp matcha powder (available at Phoon Huat, NTUC Finest Japanese section, Isetan supermarket)

a pinch of salt

20g chopped almonds (for that extra crunch!)

Directions

1) Using an electric mixer, cream butter and sugar until light and fluffy.

Before

After

2) In another bowl, sift the flour, matcha powder and salt.

3) Using a spatula, mix the ingredients in the 2 bowls and the chopped almonds together.

4) Roll into a ball and wrap tightly in a cling wrap. Chill in the fridge for about 30 min.

5) Pre-heat the airfryer at 140 degrees for 3 min.

6) Weigh the dough at 7g each and roll into a ball. Arrange on a lined baking tray.

Optional: If you are doing this for Chinese New Year, you may add a thin and even layer of egg wash (1 egg yolk + 1 tsp water).

Before baking

7) Bake in airfryer at 140 degrees for 10 min. If you like a cracked top, continue baking for another 3 min.

After baking

8) After baking, allow the matcha almond cookies to cool on the baking paper in the airfryer for at least 5 min, before carefully transferring them to a plate to cool. You are now ready to serve! :)