Love is in the air Matcha. More specifically, love is in these Matcha Love Heart cookies. Using our robust and sweet Matcha Ceremonial Grade Matcha Kagoshima Natural Farming as a creamy frosting, we simply can’t get enough. Earthy, buttery, and heart-shaped – what’s not to love? And the good news is is that it pairs amazingly with our Japanese Sakura Iri Kukicha tea.
Servings: 8-12 cookies
Ingredients
- 175g soft unsalted butter
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 400g Plain flour
- 1 tsp Baking powder
- 1 tsp Salt
Matcha Buttercream
- 230g Unsalted Butter
- 400g Powdered Sugar
- 2 tsp Matcha Ceremonial Grade Kagoshima Natural Farming
- 1 tsp vanilla paste
- Edible Glitter (optional)
Directions
- Begin by creaming the butter and sugar together until the mixture becomes pale and starts to look fluffy. Then, incorporate the eggs and vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the butter and egg mixture, stirring gently.
- Divide the dough in half, shape each half into thick discs, wrap them in cling film, and let them rest in the fridge for at least one hour.
- When you’re ready to bake, preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF.
- Lightly flour a suitable surface, place one disc of dough on it (keeping the other half refrigerated until needed), and sprinkle a little more flour on top. Roll it out to about ½ cm / ¼ inch thick. Use a heart-shaped cutter, dipping it in flour as needed, to cut out the biscuits, placing them slightly apart on the baking sheets.
- Bake for 8–12 minutes, until they are lightly golden around the edges. Allow them to cool on a rack before continuing with the second refrigerated dough.
- Prepare the Matcha buttercream – Using either a stand mixer or a hand-held mixer, cream the butter for 3 minutes.
- Add the vanilla and mix on low speed for an additional minute.
- Gently fold in the sifted powdered sugar.
- Sift in the Matcha powder and fold until the mixture is smooth and thoroughly combined.
- When the biscuits have completely cooled transfer the Matcha buttercream to a piping bag fitted with a swirly nozzle and pipe onto the biscuits in the shape of a heart. Optionally, dust with edible glitter before serving.
Loving our Matcha Love Heart Cookies? Make our creamy Matcha Cloud recipe below.
Are you a cafe or restaurant looking for new trends and innovation like our Matcha Love Heart Cookies? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes as well as a free sample. You might also like to visit our Matcha for Professionals knowledge page here >
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