抹茶ガナッシュクッキー / お菓子のレシピ

Melt the butter using a double boiler or microwave.

Sift together the ingredients labeled A (cake flour, almond flour, baking powder, matcha).

Preheat the oven to 150℃ at the time of baking.

Warm the white chocolate and heavy cream for the ganache just before use, melting the chocolate.

For the cookie dough:

1. Mix the melted butter with granulated sugar and salt.

2. Add the egg and mix, then add the sifted ingredients labeled A and mix further.

3. Wrap the dough in plastic wrap and rest in the refrigerator for 30 minutes to 1 hour.

4. Divide into 8 portions, roll into balls, and place on a baking sheet lined with parchment paper.

5. Do not spread too much; use the end of a rolling pin to create a dent in the center. (Applying oil to the rolling pin helps with this.)

For baking:

6. Bake in the preheated oven at 150℃ for about 15 minutes, avoiding browning.

7. While the cookies are warm, carefully create a deeper dent in the center to prevent crumbling.

For the ganache:

8. Mix the melted white chocolate with matcha.

9. Add the warmed heavy cream and mix while emulsifying. Cover with plastic wrap to cool down.

10. Place the ganache in a piping bag and pipe into the center of the cookies.

11. Top with white chocolate chips to finish.

Spice Level:

Dietary

Allergens