Leaf Cookies Recipe
Ingredients
Plain Cookie Dough
- 60g butter
- 50g sugar
- 60g egg whites
- 50g cake flour
- 10g almond powder
Cocoa cookie dough
- 60g butter
- 50g sugar
- 60g egg whites
- 50g cake flour
- 10g almond powder
- 5g cocoa powder
Matcha cookie dough
- 60g butter
- 50g sugar
- 60g egg whites
- 50g low-viscosity flour
- 10g Almond powder
- 3g matcha powder
Steps
Plain Cookie Dough
- Matcha dough: Whisk butter and sugar in a bowl until smooth. Gradually add egg whites, little by little, whisking after each addition.
- Mix in cake flour, almond powder, and matcha powder, then transfer part of the mixture into a piping bag.
- Repeat above steps when making plain and cocoa cookie dough.
- Place a cookie template on a parchment paper and spoon one of the three doughs onto it. Spread the dough thinly using a piece of card.
- Draw a pattern with another dough that you put in a piping bag.
- Place in the heated oven and bake for six minutes. Remove from the oven and lift each cookie off the parchment paper. Working very quickly, drape over a rolling pin or roll up around chopsticks while they are still hot to form shapes.
Cocoa cookie dough
- Matcha dough: Whisk butter and sugar in a bowl until smooth. Gradually add egg whites, little by little, whisking after each addition.
- Mix in cake flour, almond powder, and matcha powder, then transfer part of the mixture into a piping bag.
- Repeat above steps when making plain and cocoa cookie dough.
- Place a cookie template on a parchment paper and spoon one of the three doughs onto it. Spread the dough thinly using a piece of card.
- Draw a pattern with another dough that you put in a piping bag.
- Place in the heated oven and bake for six minutes. Remove from the oven and lift each cookie off the parchment paper. Working very quickly, drape over a rolling pin or roll up around chopsticks while they are still hot to form shapes.
- Advance Preparation:
- Soften butter to room-temperature.
- Preheat oven to 180°C.
- Sift all dry ingredients together.
Matcha cookie dough
- Whisk butter and sugar in a bowl until smooth. Gradually add egg whites, little by little, whisking after each addition.
- Mix in cake flour, almond powder, and matcha powder, then transfer part of the mixture into a piping bag.
- Repeat above steps when making plain and cocoa cookie dough.
- Place a cookie template on a parchment paper and spoon one of the three doughs onto it. Spread the dough thinly using a piece of card.
- Draw a pattern with another dough that you put in a piping bag.
- Place in the heated oven and bake for six minutes. Remove from the oven and lift each cookie off the parchment paper. Working very quickly, drape over a rolling pin or roll up around chopsticks while they are still hot to form shapes.
- Advance Preparation:
- Soften butter to room-temperature.
- Preheat oven to 180°C.
- Sift all dry ingredients together.
