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 =)
(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 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!