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Matcha Cookie House

Matcha Cookie House
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A matcha green tea spin on the classic gingerbread house. After getting your basic shape, you can use the left over dough to make decorations. Recipe courtesy of Aiya Matcha.
Servings
4
servings
Ingredients
  • 2 cup cake or all-purpose flour, plus more for dusting
  • 1 tablespoon cooking grade matcha, such as aiya
  • 1 teaspoon baking powder
  • 1 egg
  • 2/3 cup sugar
  • 4½ tablespoon unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup confectioners sugar
  • 2 teaspoon egg whites
  • sponge cake
  • chocolate decorating pen, for decorating
  • gummy fruit candies, for decorating
Directions
  1. Sift the flour, matcha, and baking powder together and set aside.
  2. Mix the butter in a bowl using an electric mixer until it is smooth. Cream it together with the sugar (adding one-third to one-half of the sugar at a time) until it turns white.
  3. Beat the egg and mix it into the butter little by little, and then then add in the vanilla extract and mix well.
  4. Fold one-third to one-half of the sifted dry ingredients into the butter mixture with a plastic spatula. Repeat until all the dry ingredients are fully incorporated.
  5. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to rest.
  6. Preheat the oven to 350 degrees F.
  7. Flour a work surface and roll out the rested cookie dough until it is about ⅛-inch thick.
  8. Using cookie cutters (you can also use a stencil or do it freehand), cut the pieces of the house out of the rolled dough. Place on a sheet tray and bake for about 10 minutes.
  9. Mix the confectioners sugar and egg whites together to make the icing.
  10. Cut the sponge cake to the size of the house.
  11. Allow the cookie house pieces to completely cool, and then, using the sponge cake as the foundation, glue the pieces of the house together with the icing.
  12. Decorate with the chocolate pen and gummy fruit candies.
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