Holiday season means cookie season and this year I’ve created a cookie with my favorite ingredient matcha. The delicate Kipferl are the perfect base for this and by using coconut sugar and GF flour, these cookies are just the treat you needed while aligned with your wellness goals.
Ingredients: (preferably organic)
- 2 tsp ceremonial grade matcha
- 280g GF flour
- 150g ground almonds
- 120g light coconut sugar
- 250g vegan butter, softened at room temperature
- ¼ tsp vanilla seeds
- 1 lemon, zested
Matcha Sugar Coating
- 2 tsp ceremonial grad matcha
- 100g light coconut sugar
- ¼ tsp vanilla seeds
Directions:
01. Make the dough by mixing the soft butter with the coconut sugar and then gradually adding in the ground almonds, GF flour, matcha powder, vanilla seeds and lemon zest.
02. Wrap the dough in a transparent foil and place in the fridge overnight.
03. Make the kipferl: carefully cut off a piece of dough and roll into 4 cm long rolls, about a finger‘s width. Form them into half moons and place on the parchment paper lined baking sheet. Repeat until all the dough is used up.
04. Pre-heat the oven to 170C and bake the cookies for 8 minutes until set. Let cool off and mix together the matcha sugar coating and then carefully coat the Kipferl in the matcha sugar.
05. Keep up to two weeks in an enclosed box.
