Matcha Cookie House
Matcha Cookie House
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
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
- Sift the flour, matcha, and baking powder together and set aside.
- 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.
- Beat the egg and mix it into the butter little by little, and then then add in the vanilla extract and mix well.
- 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.
- Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to rest.
- Preheat the oven to 350 degrees F.
- Flour a work surface and roll out the rested cookie dough until it is about ⅛-inch thick.
- 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.
- Mix the confectioners sugar and egg whites together to make the icing.
- Cut the sponge cake to the size of the house.
- 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.
- Decorate with the chocolate pen and gummy fruit candies.