Alan from Travelling Foodies has chosen Creative Christmas Motifs Baking as the theme for Aspiring Bakers this month. Creative i'm not one. Motifs..err..not in my usual baking resume...but i still want to make something to give my support to Alan. I intended to make use of my cookie cutters this time to save work..and to save embarrassment .. i'm pretty sure for me using cookie cutter the result will be far more better than moulding a design using my hands..
As i've no intention to flood my cookies using royal icing, i decided to use green tea powder to 'green' my christmas tree. Really i just wanted a simple design as i know how 'good' my decorating skills are! LOL! I decorated the cookies using royal icing made from meringue powder which i made a day earlier, just 2 colours, white and yellow. I have also used a portion of the dough using another cookie cutter to pipe out snowflakes design. I think my snowflakes looks better than the christmas tree, i also find it easier to pipe the snowflakes design. As for the flavour, this is really something very matcha. As you can see, the colour of the green tea powder is quite intense and the flavour too. If you love green tea, i think you will like these cookies too. Then again, you will have to see the quality of the green tea powder that you use. Some will not turn out as green or strong using the same quantity..oh, i'm sure you know what i mean..
|i hope these look like at least some snowflakes to you...not spiderweb..or something..|
look at the left one..i thought it looks like some fish bones spreaded out! LOL!
Recipe( from marthastewart.com)
half of the original recipe, with some adjustments made
11/8cup plain flour
9gm green tea powder
1/8 tsp salt
113gm butter, slightly softened
30gm icing sugar
1. Sift flour, green tea powder and salt into a small bowl, set aside. Place butter in the bowl of an electric mixer fitted with paddle attachment and cream on medium speed until fluffy, about 3 minutes. Add sugar and continue to beat until light, about 2 mins more. Add flour mixture, on low speed scraping sides of bowl if necessary until flour is just incorporated and dough sticks together when pressed with fingers.
2. Divide the dough into 2 portions and roll each portion between 2 plastic sheets into a disc with a thickness of 1/4 inch, chill in freezer till they are firm about 30 minutes.
3. If the dough is too hard, let them thaw for a while before cutting them into shapes. Line baking sheet with parchment paper and cut out desired shapes. Transfer them onto the baking sheet and chill them for about 15 minutes before baking. Bake in a preheated oven at 160C at 25-30mins ( mine for 30 minutes) rotating halfway through. Cool completely on wire rack and store them in an airtight container up to 3 weeks.
i'm not going to provide the recipe for royal icing here as you can find all over the internet. My recipe is based on the packaging label provided on that small tub of meringue powder.
I'm submitting this post to Aspiring Bakers #26- Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies
Also linking this post to Cook Like A Star ( Martha Stewart ) hosted by Zoe of Bake for Happy Kids, together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats