Matcha Christmas Tree Cookies
Ingredients
Matcha cookies
- 1 1/2 cups all purpose flour
- 150g dairy free butter
- 1/3 cup sifted powdered sugar
- 2 1/2 tsp matcha powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Matcha cream
- 100g dairy free butter
- 1 cup powdered sugar
- 2 tsp matcha powder
- 2 tbsp coconut whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Preparation
In a food processor, add the cookie ingredients and pulse until a dough ball forms.
Roll the dough into a large rectangle on a piece of parchment paper, about 1 centimeter thick.
Refrigerate the dough for 15 minutes.
Preheat the oven to 170°C.
Prepare a baking sheet with parchment paper.
Cut out the chilled dough using cookie cutters of different sizes.
If the dough gets too soft, place it in the refrigerator.
Place the cut cookies on the baking sheet.
Bake for 10-12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet.
Transfer the cookies to a wire rack to cool completely.
For the cream, place butter in a stand mixer bowl with the paddle attachment.
Whip the butter on medium to high speed for about 1 minute.
Stop the mixer and add the sifted powdered sugar, salt, vanilla extract, and matcha powder.
Mix on low speed until incorporated.
Scrape the bottom and sides of the bowl.
Add the coconut whipping cream.
Mix on high speed until smooth.
If the cream is too thin, add more powdered sugar; if too thick, add another tablespoon of coconut whipping cream.
Place the largest cookie on a serving platter.
Pipe the cream and garnish with strawberry slices.
Continue stacking and building the cookie tree.
