Once in a while, when I’m feeling fancy, I make these pretty little guys. These are buttery little cookies that look so good and cost minimal effort, plus, they make great gifts and everyone thinks they’re store-bought! The trick to get a really fine and melty texture is to cream the butter and sugar really, really well into the consistency of pale, fluffy, clouds (of fat. hurhur). This mechanical leavening makes the cookies melty and delicate instead of stodgy and dense. Good quality matcha really brings out the flavour in these, but if you’ve got none on hand, bittersweet cocoa works for a chocolate version too. Store them in an airtight tin and serve with a warm cup of tea… and try not to finish them in a single sitting! I’ve had a friend tell me she #cantstop and #wontstop eating them… You’ve been warned 😉
Matcha Viennese Swirls (makes about 35 cookies)
Recipe adapted from @Køkken
- 95g unsalted butter
- 1g salt
- 1/8 tsp vanilla paste
- 40g icing sugar
- 15g egg white
- 1 Tbs matcha
- 110g flour
1. Cream the butter and icing sugar till very pale and fluffy.
2. Add the salt, vanilla and egg white. Beat to combine.
3. Sift the matcha and flour together, and fold gently into the butter mixture.
4. Scoop batter into a piping bag with a large star nozzle and pipe rings onto a lined baking sheet.
5. Bake at 180°C for 10-12 minutes, or until slightly browned.
(These chocolate ones are pretty dang good as well. K prefers these and ate 5 at a go!)
PLUS. THEY LOOK GOOD IN A BOX. Arranging cookies in alternating colours in a box makes me ridiculously happy. whoop whoop.