Matcha Christmas Wreath Cookies

 

Christmas baking round 2!!! 😀 This was inspired by 초의 데일리쿡 Cho’s daily cook’s christmas wreathes, as well as a subtle asian baking (lol) post on Instagram by tedukuri_eri. I ended up combining the two recipes! I picked the recipe that incorporated icing sugar versus caster sugar, for a lighter melt in your mouth texture, and the recipe that used egg whites, as opposed to egg yolks, for the similar effect. The cake flour also helped with the texture. The effect was a really easy to make cookie that’s fun and easy to pipe into designs, and has enough structure that it doesn’t spread immediately after baking and in the oven.  Of course, two flavours made it a bit more fun (I was also considering espresso flavor, and mint chocolate) but perhaps for next time! 

One thing I’d do differently next time though is to probably bake them a bit longer, allow more browning and also prevent it from going stale early in this humid weather. Though the colour might be browner it would produce a crisper sweet texture.

Matcha Christmas Wreath Cookies
Makes 56 cookies

Matcha Christmas Wreath Cookies
adapted from 초의 데일리쿡Cho’s daily cook 

 

120g butter
62g powdered sugar, sifted
30g egg white
135g cake flour, sifted
1-2 tsp Vanilla essence
6g Matcha green tea powder
6g cocoa powder
Beetroot powder or red food colouring

Royal Icing and Decorations

1/2 (15g) egg white
1 cup icing sugar 
Sprinkles (Christmas-themed)
Piping tips (Wilton 2D for roses, Wilton 21 or 22 for wreaths)

To make Vanilla cookie base

Preheat oven to 150℃/302℉. 

Cream room temperature butter and powdered sugar (sifted) until pale and fluffy. Beat in egg white and vanilla essence until well combined. Sift in cake flour and beat for 1 minute until incorporated.

To make Matcha green tea wreath cookies: sift in matcha green tea and mix until well incorporated. Place in a piping bag fitted with a star tip (eg Wilton 21 or 22), and pipe on wreaths 0.5 inch apart. 

To make Red Velvet rose cookies: sift in cocoa powder and either beetroot powder or red food coloring. Place in a piping bag fitted with a Wilton 2D, or other petal tip, and pipe on roses 0.5 inch apart. 

Place cookies in the refrigerator to firm up slightly before baking. Bake for 13-15 minutes until toasted and lightly brown on the edges and the bottom. Let cool completely on baking pan.

To make Royal Icing

Place the egg whites in a bowl and beat on medium speed until frothy. Add the icing sugar and beat on low speed until combined. Increase the speed to medium-low and beat until the mixture is thick and shiny, 3 to 5 minutes. Adjust consistency using small amounts of water or milk, if needed. 

To assemble and decorate

Decorate with royal icing melted chocolate, sprinkles, chopped dried fruits and even nuts of your choice. Enjoy!

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