Special Equipment

Stand mixer or Hand held Mixer

Xmas Tree Shaped Cutter
Rolling Pin
Baking Paper
3 Baking trays
1 Toothpick

Ingredients

125g of Pure Icing Sugar plus extra for dusting
250g of good quality Butter, softened and cut up
265g of Plain Flour
110g of Corn Flour
1 and 1/2 teaspoon of Vanilla Extract

extra 125g of Icing Sugar (for the icing)
1 teaspoon of Green Tea Powder (Matcha)*
4 teaspoons of boiling Water

Create

To make the cookies

Add the Butter and Icing sugar into a mixing bowl and beat on high speed until creamy. This should take about 2 minutes.

Reduce the mixer speed to low and add the Plain Flour and Corn Flour and Vanilla extract. Mix well until a dough starts to form. Remove the dough from the mixing bowl and separate into 2 balls.

Flatten each of the dough balls with a rolling pin into two discs and press between two sheets of baking paper each. Put into the fridge for 15 minutes.

Roll out each disc to a 5mm thickness and cut out the shapes. Spread out onto the baking trays and return to the fridge again for another 15 minutes.

Pre-heat the oven to 160C (320F).

Bake for 15 minutes. Cookies will start to turn a lovely golden colour. Let the Cookies cool whilst preparing the Icing.

To make the Icing

In a bowl, add the extra Icing Sugar and the Green Tea Powder. Add the water one teaspoon at a time so that a a fluid paste forms but not a runny one. It should be able to hold its shape when icing the biscuit.

Use a teaspoon to set the icing on top of the biscuit and a toothpick to help shape the icing around the Xmas tree shape.

Makes about 36 cookies.

*Refer ‘The Asian Pantry’

Tips:

The higher cornflour content can make the dough a bit crumby to work with but persist in pressing it back into shape when working the dough. This will give the Cookie a crisper texture.

If baking is required on a hot day, keep returning the dough to the fridge so that it can be easier to work with.

Store in an airtight container. Cookies should be able to be kept for 7 days.