Wednesday, December 21, 2016

'Brussels Sprouts' Cookies

What is your first reaction when you see these greenish weird looking stuffs? Cabbage? or some kinda moldy cookies? Well, they were actually crackle cookies (they cracked after baked) but I decided to call them 'Brussels Sprouts' cookies because I think they look alike.  

The original recipe uses cocoa powder & dark chocolates but I replaced with matcha powder & white chocolates instead. These cookies are awesome! The matcha powder taste is intense. Best of all, no sugar is added in these cookies! I merely rely on the sweetness of the white chocolate. If you are a matcha fan lover, you gotta give this recipe a try. Be sure to use good quality matcha powder to get that intense flavour =) 

Crackle Cookies 
(recipe adapted & modify from I Love.I Cook. I Bake or here) 

70g Blue Jacket Cake Flour   
25g Matcha powder
1/2 tsp baking powder
40g Cowhead salted butter, cut into small cubes 
85g white chocolate, cut into smaller pieces
1 egg 
1 tsp vanilla extract 
1 cup icing sugar for rolling 

1. Sift together flour, matcha powder & baking powder in a mixing bowl. Add in cold cubed butter & use hands to mix till it resembles breadcrumbs.
2. Whisk together egg & vanilla. Add into the matcha mixture in (1) & stir with spatula till  combined. Add in chopped white chocolate. The dough will be firm & not sticky. 
3. Pour icing sugar to a wide plate. Scoop dough with a small cookies scoop & drop them onto the icing sugar & roll them until fully covered. 
4. Place on a silpat mat. Bake in a preheated oven at 190C for about 8mins, then 180C for 7mins.

   These cookies are crunchy on the outside while slightly soft & chewy on the inside. Thumbs up!

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