It takes a bit of time and effort, but making matcha checkerboard cookies is entertaining and rewarding! They are cute and delicious and very fun to make!
Ingredients
200g (7oz) butter, room temperature
125g (4.5oz) powdered sugar
1 egg yolk
170g (6 oz) flour for plain, shifted
155g (5⅓oz) flour, shifted
15g (1/2 oz) matcha powder, shifted
1 egg white
1 tablespoon water
Instructions
Cream the butter in a large bowl, add the powdered sugar and mix well.
Add the egg yolk and mix well.
Divide the dough in half.
Add the 170g shifted flour to one half of the dough and mix until incorporated.
Wrap the plain dough with a sheet of plastic wrap and chill in the fridge for 1 hour.
Add the 170g flour and 15g matcha to the remaining half of the dough and mix until incorporated.
Wrap the matcha dough with a sheet of plastic wrap and chill in the fridge for 1 hour.
Knead the chilled dough and roll into 1cm thick sheet on a flat surface, With a sharp knife, cut the plain cookie dough 1cm strips (we recommend using a ruler).
Do the same with the matcha dough.
Add 1 tablespoon water to the egg white and mix well.
Arrange the plain and matcha cookie dough strips to your desired checkerboard pattern, alternating the colors. Use the egg white mixture as adhesive.
Wrap the assembled cookie strips with a sheet of plastic wrap and chill in the fridge for 2 hours.
Preheat the oven to 340℉.
With a sharp knife, slice the dough into 1cm pieces and place them on a lined cookie sheet.
Bake for 13-15 minutes. Try not to burn them!
Recipe by Jugetsudo USA at https://jugetsudousa.com/matcha-checkerboard-cookies/