100 grams (7 tablespoons) good-quality butter, softened butter; if you use unsalted, add 1/4 teaspoon sea salt);
50 grams (6 tablespoons) confectioner's sugar;
1 egg yolk;
90 grams (3/4 cup) flour;
40 grams finely ground almonds;
2 teaspoons matcha (green tea powder);
2 tablespoons sugar, preferably an unrefined cane sugar in coarse crystals, such as turbinado or demerara
做法:
In a medium mixing-bowl, cream together the butter and confectioner's sugar with a spatula. Add the egg yolk and mix it in thoroughly.
In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lump. Add to the first bowl and stir it in until the mixture comes together to form a ball; don't overwork the dough. Roll it into a log with a circular or square section (see note), about 4-cm (1 1/2-inch) in width. Wrap in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).
Preheat the oven to 180° C (360° F) and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit into the sugar if necessary. Using a sharp knife, cut the log into 1-cm (2/5-inch) slices and arrange on the prepared baking sheet; the cookies will spread just a touch.
Slip into the oven and bake for 12 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.
Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.
Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.
Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The batter should be and the consistency of a thick syrup. If it's not, add more egg white until it drips from a spatula in a thick ribbon.
Add the chips and/or nuts, if you're using them.
Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.
Storage information: Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
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