Houjicha & Matcha Almond Butter Cookies

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Houjicha & Matcha Almond Butter Cookies

GREATESCAPE_V
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NIKO NEKO


Working in the food industry, Evonne is no stranger to the delicious range of savoury, sweet desserts and her instagram @greatescape_v is proof. Passionate in baking since young, cooking up mouth-watering dishes is her regular self-care activity now. Her recipes are classic, bursting with flavours and depth, always adding a special touch. Check out her specially-crafted series One Day Meals with Niko Neko Matcha: from the matcha spread on your morning toasties to the café-style matcha dishes with a slight twist on a popular dessert for after dinner.

"It is the feeling of satisfaction after seeing the result of my hard work that gets me."

Evonne / @greatescape_v

Instagram: greatescape_v



INTERVIEW WITH @greatescape_v

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The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?
I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.
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What's your biggest challenge in creating these mouth-watering recipes?
Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!
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Personal tips for your recipe viewers when working with Matcha recipes.
It was my first time experiencing different types of matcha powder. naturally, it took me a long time to understand and distinguish the differences. Each and every one has it's own distinct flavour profile. You definitely have to try them all as everyone has their own preferences of taste.
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How did you make the Niko Neko cookie shape?
I made it out of the takeaway container's cover. And I cut out the dough with the spatula/palette knife and fruit knife.
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What was your inspiration for this recipe?

I was helping a friend bake cookies for her home business a few months back, and I thought I could make one for Niko Neko as well, so I decided to give it a go. It goes well with a cup of warm tea or coffee during the sweater weather. Isn't this the warmest way of ending the year?

In photo: 12 Days Heart Protector / Genmaicha Tea Bag

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The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?

I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.

Image

What's your biggest challenge in creating these mouth-watering recipes?

Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!

Image

Personal tips for your recipe viewers when working with Matcha recipes.

It was my first time experiencing different types of matcha powder. So, it took me a long time to understand each of them, especially trying to distinguish their uses and differences. You definitely must try every different type of matcha powder because everyone has their own preference of taste.

Image

How did you make the Niko Neko cookie shape?

I made it out of the takeaway container's cover. And I cut out the dough with the spatula/palette knife and fruit knife.

Image

What was your inspiration for this recipe?

I was helping a friend bake cookies for her home business a few months back, and I thought I could make one for Niko Neko as well, so I decided to give it a go. It goes well with a cup of warm tea or coffee during the sweater weather. Isn't this the warmest way of ending the year?

In photo: 12 Days Heart Protector / Genmaicha Tea Bag


RECIPE

Houjicha & Matcha Almond Butter Cookies

by @greatescape_v



Serves: 20 - 30pcs
Prep time: 30mins
Cooking time: 15mins
Rest time: min. 2hrs / overnight
Total time: 2hr 45mins

Ingredients

70g Powdered Sugar (sieved)
50g Unsalted Butter (soften)
1 Egg (small)
½ tsp Vanilla extract
A pinch of salt
13g Almond Flour
77g All Purpose Flour (sieved)
2g of TSUBAKI / Houjicha Powder (sieved)
2g of AJISAI / Matcha Powder (sieved)

* Any cookie cutter (size between 5 – 6cm).
* Adjust the temperature and baking time based on the size of the cookie.



    Method For Dough

    1. Preheat the oven to 170°C 20 mins before baking.
    2. In a small bowl, whisk the unsalted butter and powdered sugar until lightly pale in colour.
    3. Add egg and vanilla extract whisk until well combined.
    4. Add a pinch of salt, almond flour, and all-purpose flour whisk until well combined.
    5. Separate the dough equally into two bowls. Then add Houjicha powder and Matcha powder to each bowl. Mix well with a spatula.
    6. Form the dough into round disks, wrap with cling film, and chill in the fridge for at least 2 hours or overnight.

                  Method To Assemble

                  1. Line a baking tray with parchment paper.
                  2. After chilling, take out one dough from the fridge and flatten it to about 5mm thick with a rolling pin. If the dough is too hard to work with, leave it at room temperature for 5mins before flattening it.

                    With a cookie-cutter: Use a cookie cutter to cut out the cookie dough. Place them on the baking tray, about 1 ½inch apart. You should get about 10pcs of cookies for each flavour.

                    Without cookie-cutter: Divide the dough into mini balls equally (about the size of 20cents). Use a chopstick to slightly press on the middle of the mini dough to create a coffee bean look. Place them on the baking tray, about 1 ½inch apart. You should get about 15pcs for each flavour.

                  3. Repeat the same with the second dough.
                  4. Bake at 165°C for 13 - 15mins.
                  5. Remove the baking tray from the oven and let the cookies rest on the tray for 5mins. Then transfer the cookies to the cooling rack. Allow to cool completely before serving.

                        Recipe notes:
                        * Store the cookies in an airtight container for up to a week.
                        * You could make the dough in advance. Keep in the fridge for up to 3 days.


                              SHOP AJISAI / MATCHA POWDER HERE

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                              AJISAI / MATCHA POWDER

                              Start Making Your Houjicha & Matcha Almond Butter Cookies With AJISAI / Matcha Today.
                              SHOP NOW

                              SHOP TSUBAKI / HOUJICHA POWDER HERE

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                              TSUBAKI / HOUJICHA POWDER

                              Start Making Your Houjicha & Matcha Almond Butter Cookies With TSUBAKI / Houjicha Today.
                              SHOP NOW