Matcha Cookies - Checkerboard Pattern 抹茶市松模様クッキー

Method20 steps

1. 1

   Step 1: Measure and sift 100 g of plain flour and set aside.

   Uses 100 g flour for plain dough

2. 2

   Step 2: Measure 95g of plain flour and 5g of matcha powder. Sift together and set aside.

   Uses Remaining 95 g flour for matcha dough · 5 g matcha powder

3. 3

   Step 3: In the bowl of an electric mixer fitted with the whisk attachment, cream the butter (100 g) and sugar (90 g) until it becomes a white creamish colour.

   Uses 100 g unsalted butter softened in room temperature · 90 g caster sugar

   
4. 4

   Step 4: Separate the large egg (1). Reserve the white in a small bowl for brushing the dough joins; keep the yolk for the dough.

   Uses 1 large egg, about 50 g, separated

5. 5

   Step 5: Add the separated egg yolk to the creamed butter and sugar and blend on low speed for about a minute.

   Uses Creamed butter and sugar · Separated egg yolk

6. 6

   Step 6: Divide the egg-enriched butter mixture equally between two bowls. Keep half in the mixer, change to the flat beater and gradually mix in the prepared 100 g plain flour on low speed; reserve the other half of the cream.

   Uses Half of the yolk-butter-sugar cream · 100 g sifted plain flour

7. 7

   Step 7: Transfer the plain crumbly dough onto cling wrap, press it together and shape into a flat-sided 2 × 4 × 20 cm log. Wrap and refrigerate for 30 minutes.

   Chill the plain cookie dough log · 30 minUses Plain cookie dough

8. 8

   Step 8: Mix the reserved half of the cream with the prepared 95 g flour and 5 g matcha mixture on low speed. Press the crumbly green dough together, shape into a matching 2 × 4 × 20 cm flat-sided log, wrap and refrigerate for 30 minutes.

   Chill the matcha cookie dough log · 30 minUses Reserved half of the yolk-butter-sugar cream · Sifted 95 g flour and 5 g matcha mixture

   
9. 9

   Step 9: Take out both dough and remove the cling wrap.

   Uses Chilled plain dough log · Chilled matcha dough log

10. 10

    Step 10: Place both chilled dough logs on a clean work surface.

    Uses Unwrapped chilled dough logs

11. 11

    Step 11: Slice each log in half lengthwise to make two plain and two matcha strips.

    Uses Plain and matcha dough logs on the work surface

12. 12

    Step 12: Lightly brush the joining surfaces with reserved egg white. Stack each plain strip with one matcha strip and press gently to form two paired logs.

    Uses Two plain and two matcha dough strips · Some reserved egg white for the first joins

13. 13

    Step 13: Cut each joined log lengthwise again, keeping both colours in each new strip, as shown in the numbered process photograph.

    Uses Two joined plain-matcha dough logs

14. 14

    Step 14: Lightly brush the joining surfaces with more reserved egg white. Rotate and join the strips so that plain dough sits beside matcha dough in both rows, creating the alternating checkerboard pattern.

    Uses Cut two-colour dough strips · Remaining reserved egg white as needed for the final joins

    
15. 15

    Step 15: Gently press together and wrap with a cling wrap sheet and rest it in the fridge for at least one hour. (I left it in the fridge overnight)

    Chill assembled checkerboard cookie logs · 60 minUses Assembled checkerboard dough logs

16. 16

    Step 16: Preheat the oven to 160°C (320°F).

17. 17

    Step 17: Line a baking tray with a baking sheet. Take out the cookie dough from the fridge.

    Uses Firm chilled checkerboard dough logs

18. 18

    Step 18: Slice the logs about 5 mm thick and place the cookies on the lined baking tray.

    Uses Chilled checkerboard logs ready to slice

19. 19

    Step 19: Bake for about 20 minutes at 160°C (320°F), until set and lightly coloured. Adjust for your oven; the source suggests moving the tray to a lower rack during the last 5 minutes if the plain portions brown too much.

    Bake cookies · 20 minUses Checkerboard cookie slices on the tray

    
20. 20

    Step 20: Remove baking tray from the oven and let the cookie cool on a cooling rack.

    Uses Baked checkerboard cookies