Japanese cube cookies - Matcha / Kinako
Japanese cube cookies are simple cube shaped butter cookies with Japanese ingredients (Matcha or Kinako). It is a cookie with a texture that melts smoothly after a bite. Using food processor to make cookies quickly and easily.
Servings: 16 cubes of each type
Equipment
- Food processor, rolling pin
Ingredients
- ** 20 gram Powdered sugar or super fine granulated sugar for Matcha cookies
- ** 20 gram Almond powder for Matcha cookies
- ** 70 gram All purpose flour or cake flour for Matcha cookies
- ** a pinchi of Salt for Matcha cookies
- ** 2 gram Matcha powder for Matcha cookies
- **. 50 gram Cold butter for Matcha cookies
- ** 15 gram Powdered sugar for coating for Matcha cookies
- ** 2 gram Matcha powder for coating for Matcha cookies
- ## 20 gram Powdered sugar or super fine granulated sugar for Kinako cookies
- ## 20 gram Almond powder for Kinako cookies
- ## 65 gram All purpose flour or cake flour for Kinako cookies
- ## a pinch of Salt for Kinako cookies
- ## 8 gram Kinako for Kinako cookies
- ## 50 gram Cold butter for Kinako cookies
- ## 15 gram Powdered sugar for coating for Kinako cookies
- ## 5 gram Kinako for coating for Kinako cookies
Instructions
- Put powdered sugar, almond powder, flour, salt and matcha or kinako in a food processor and pulse several times to mix well.
- Add cold butter and process until the crumbly dough comes together.
- Remove the dough from the food processor, put it together by hand, and put it in a plastic bag. Roll out about 10 cm square with a rolling pin. The thickness is about 1.5 cm. It is convenient if you use rolling pin guides.
- Refrigerate for at least 1 hour. Preheat oven to 150C =302F. Remove the dough from the plastic bag and divide it into 16 equal parts of about 2.5 cm square.
- Place on a baking tray lined with parchment paper and bake at 150C = 302F degrees for about 30 minutes. Bake until the corners are slightly brown and the bottom is brown.
- Cool the cookies on the baking tray for 5~10 minutes, then transfer to a wire rack to cool completely.
- Mix coating powder sugar and matcha or kinako in a small ball. Place cookies in the bowl and coat with powder sugar mixture.
- Place the cookie on a plate or container and sprinkle the remaining coated sugar through a tea strainer.
Notes
Each amount is small, so if you like it, you can double the amount.