It had been a
while since I updated my blog, it doesn't mean I haven't been baking lately;
actually I did keep on baking (that how I release my stress). This year had
gone so fast, half is now gone and we officially step into the second half of
2015. I have been waiting for a reply from the Pastry school in Paris to get
back to my about my application, to be honest I was a bit scared but life goes
on and I have tried my best I have no regret.
So I finally
have time to write a blog post after 3 months, as you may have found from my
previous blog post, I love Japan A LOT. The April just passed, I went to Japan
with my friends to see the cherry blossom, it was a shame that the weather are
not as decent as I expected but I did view some amazing flower and visit couple
of sightseeing that I always wanted to pay a visit. From the trip, I bought
back some quality Matcha powder from Kyoto – Uji or most say birthplace of
matcha. This time I’m going to combine the matcha with my favorite shortbread
recipe and also a sakura shape cutter I bought from Tokyo. This is a relatively
simple and easy recipe but it deliver amazing cookie just like the one you
bought at shop.
Hope you enjoy
the recipe and I will surely experiment more matcha creation.
Ingredients
135g Butter,
softened
180g Plain Flour
70g Corn Flour
7g Matcha Powder
80g caster sugar
½ tsp salt
1.
Shifted
plain flour, corn flour and Matcha powder together.
2.
Beat
the butter and sugar together until it become pale and fluffy.
3.
Combine
the dry ingredient with the butter until it forms crumble.
4.
Put
the dough in a plastic bag and roll to approximately 1cm thick and put in
fridge for 30min to harden the dough.
5.
Pre-heat
oven to 180C.
6.
Use
your favorite cutter to cut on the dough and place on the baking tray.
7.
Bake
for 8 minutes and transfer to wire to cool down.
Bon Appetite.
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