I was introduced to Heapwell Superfoods Organic Matcha recently. The brand is sourcing their finest stone-ground Matcha from Uji and Shizuoka, Japan. Matcha is powdered green tea leaves. Nowadays it’s popular around the globe, not only for its usage for making food look vibrant, but the main reason is the health benefits it holds. Matcha is high in antioxidants and detoxifies the human body naturally. This power-packed superfood is new to the Indian market, and people are already curious to know more about it. I got a lot of queries about it sometime back when I posted a dessert recipe made with Matcha on Instagram. My readers were asking mainly, how is the taste of Matcha? Does it provide the same colour as in the picture? Is it bitter? Well, there is a mild bitter undertone as it’s a powder of the leaves. But that actually tastes good and compliments very well to its robust flavour. The green hue is typically brighter if it’s Ceremonial grade Matcha, and a few shades lighter when it’s a Culinary grade Matcha, but yes, of course, the green is prominent here as well. I’m doing a lot of kitchen experiments with Heapwell’s Matcha Tea these days, pancakes, latte, smoothies to name a few and embracing their product because of its premium quality and earthy flavour. It was fun making these roll out Leaf Matcha Cookies with Heapwell’s matcha powder, and I couldn’t take my eyes off of that bright green hue. It’s the original colour, trust me. Below is how I made these buttery, addictive cookies. 🙂
I’m running a Giveaway on Instagram in collaboration with Heapwell Superfoods, do check it. To buy their Japanese Matcha Green Tea visit Heapwell’s Website and start exploring the world of Matcha with them.
Yields: 5 dozen bite sized cookies
- All-purpose flour/Maida- 1¼ Cup
- Caster Sugar- 1/2 cup + 2 tbsp
- Butter- 1/2 cup (softened)
- Baking powder- 1¼ tsp
- Egg- 1 small or use ½ of a whisked egg
- Heapwell Organic Matcha Tea/Green tea powder- 2 tbsp
- Granulated sugar for sprinkling (optional)
Before I start all the ingredients were at room temperature.
In a bowl, sift all-purpose flour and baking powder. Add matcha into this, mix well and keep aside. In another bowl, cream the butter, add sugar mix well. Next to add whisked egg into this, mix well (I used my hand whisk here). Now add the flour+matcha mixture into this, start mixing the cookie dough using your fingers, when everything comes together, make two discs from the dough, wrap with cling film and keep them refrigerated for the next 40 minutes.
In between preheat the oven at 170 degrees C, grease a baking tray generously with melted butter/vegetable oil. Take out 1 cookie dough disc from the refrigerator, roll it on a lightly floured surface to 1/2 cm thick and cut cookies using your choice of cookie cutters. I made bite-sized cookies by using a leaf shaped cookie cutter, and I did the venation pattern with a toothpick. Arrange the cookies on the prepared tray by giving a 1.5-inch gap between them. Sprinkle some granulated sugar on top if desired. Bake for 8-10 minutes. Keep an eye while baking them, over baking may burn out the bright green colour of the cookies. Remove the cookies immediately from the oven, when they start browning from the bottom. Use the second cookie dough disc by repeating the same steps.
The cookies will be a little soft after baking, but they will be hardened when cool, so, don’t worry about that. Let the cookies cool down for 4-5 minutes on the baking tray itself. Then shift them onto a cooling rack and leave there until they cool completely. Store the cookies in an airtight container.
- If the cookie dough becomes soft while making the cookies, keep it in the refrigerator for some time to harden a bit and then start rolling again.
- The recipe is adapted from here.