And this is what happens when I have left over crinkle cookie dough, and Matcha powder from the cool guys and dolls at Get-Matcha
I have always been a big fan of loose leaf green tea, it’s aromatic and gorgeous and amazingly good for you. Along came Matcha. For those of you that are not aware of it, Matcha is a finely ground powder of specifically grown and processed green tea. It also has a very interesting growth process. It grows in the shade, and some how through science, this helps it produce more theanine and caffeine, these two combined, account for the calming effect that you might feel after drinking this amazing elixir. As with most teas, it comes in different grades and the greener looking and more earthy tasting Matcha, means its of the higher grade variety.
Ok, enough of the education. Onto the good stuff.
I’m not going to ramble on about it’s health benefits, you can read about that here Get-Matcha : reason being is because I have turned it into a frosting…for cookies!! Again, chef life and looking at just being different! Ha!
Besides using it in this decadent recipe, you can use Matcha in smoothie bowls, lattes, cappuccinos, ice creams, even in the biscuits itself…the list only ends when your imagination stops.
Right. The yummy goodness. Like I said, I had left over crinkle cookie mix, and if you haven’t eaten a crinkle cookie before, you are missing out…it is also so easy to make and it’s the perfect cookie for ice cream sandwiches, eating on its own, or filled with and type of yummy frosting. Head over to All Recipes to get my go to recipe for these. For this recipe, I did not use the icing sugar coating, I used it in the frosting!
So I thought, what can I do with Matcha, to make it different. What can I do that will make it even more appealing to the masses! (Also bearing in mind, to me, Matcha tastes much more earthier and robust than normal green tea, slightly bitter, with hints of grassy notes) so it’s not everyones cup of tea (I am hilarious!! Excuse the pun) … and in a moment of Pinterest searching (actually for recipes for my new inspired by menu) I found some photos of Matcha filled chocolate wafers…4 clicks later, I was on a webpage where a home cook, took shop bought biscuits and filled them with Matcha frosting. A few changes here and there and Hey, Presto! Matcha frosting was being made while biscuits were being baked.
110g soft unsalted butter
3/4 cup icing sugar
1/4 cup cornflour
2 TBSP Culinary Grade Matcha or 1 TBSP Premium Grade Matcha
1/2 tsp Vanilla
A pinch of salt
2 TBSP of cream cheese
Place butter in a bowl mixer with a paddle attachment and slowly start whipping the butter until it becomes pale and fluffy.
In a separate bowl sieve your dry ingredients, to remove any lumps
Slowly start adding your dry ingredients to the butter, incorporating after every addition
Once you have added all the mix, pour in the vanilla, add the salt and cream cheese, and place the mixer on high. Whip again until it is fluffy
Place the frosting into a pipping bag and keep aside until needed
The cornflour helps almost balance out the sweetness, not just of the icing sugar, but also of the biscuit itself, so you have a light and fluffy frosting, without it being overtly sweet and then the soft taste of the Matcha just sends me over the edge! I did think after, that if you top some vanilla cupakes with this frosting, it would also make a heavenly afternoon treat!
It is really worth a shot, and with the addition of Matcha, it gives your sweet treats a healthier spin (ever so slightly) !! But you will still have all the goodness that it has to offer running through your body!