Description
These Matcha Checkerboard Pattern Cookies combine the rich earthiness of matcha green tea powder with buttery, tender cookie doughs in an eye-catching checkerboard design. Perfectly crisp on the outside and soft inside, these visually stunning cookies are a delightful treat for tea time or gifting.
Ingredients
Scale
Plain Dough
- 100 g unsalted butter, softened at room temperature
- 90 g caster sugar
- 1 egg yolk
- 100 g plain flour
Matcha Dough
- 95 g plain flour
- 5 g matcha powder
Other
- Leftover egg white (from the separated egg yolk) for brushing to glue dough layers
Instructions
- Prepare Flours: Measure and sift 100 g of plain flour separately for the plain dough. Then measure 95 g plain flour and 5 g matcha powder, sift together for the matcha dough. Set both aside.
- Cream Butter and Sugar: In the bowl of an electric mixer with the whisk attachment, cream the softened butter and caster sugar until the mixture becomes a pale, creamy texture.
- Separate Egg: Separate the egg yolk from the egg white carefully. Set aside the egg white for later use as a glue for assembling the dough layers. Add the egg yolk to the creamed butter and blend on low speed for about one minute.
- Make Plain Dough: Divide the creamed butter mixture into two equal halves. Leave one half in the mixer bowl and switch to a flat beater attachment. Gradually add the 100 g of plain flour and mix on low speed until combined and crumbly.
- Shape Plain Dough: Transfer the crumbly plain dough onto a sheet of cling wrap. Shape into a long board measuring about 2x4x20 cm. Wrap tightly and refrigerate for 30 minutes.
- Make Matcha Dough: Repeat the mixing and shaping process with the remaining creamed butter and the sifted matcha-flour mixture. Shape and refrigerate similarly as the plain dough.
- Assemble Checkerboard: Remove both doughs from the fridge and unwrap. Place the plain dough on a clean work surface. Slice it in half lengthwise, brush the cut surfaces with leftover egg white, then place the matcha dough board on top.
- Form Checkerboard Blocks: Cut the combined dough stack in half again. Place one half on the surface, brush the top with egg white, then top with another half so that the plain and matcha blocks alternate, creating the checkerboard pattern. Press gently to adhere and wrap back in cling wrap. Chill for at least one hour or overnight.
- Preheat Oven: Heat the oven to 160°C (338°F). Line a baking tray with parchment paper or a baking sheet.
- Slice and Bake: Remove the assembled dough from the fridge. Slice the dough into approximately 5 mm thick slices and arrange on the baking tray.
- Bake Cookies: Bake in the preheated oven for 20 minutes until set and slightly golden on the edges.
- Cool: Remove the baking tray from the oven and transfer cookies to a cooling rack. Allow them to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Use leftover egg white as glue to help the dough layers stick together effectively.
- Chilling the dough is essential for cleaner cuts and better shape retention during baking.
- You can refrigerate the assembled dough overnight for convenience and enhanced flavor melding.
- Slice cookies evenly at about 5 mm thickness to ensure they bake uniformly.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookies/Biscuits
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, checkerboard cookies, Japanese cookies, green tea cookies, tea time treats, easy baking recipe, festive cookies
