Matcha Pinwheel Cookies are not only spectacular to look at but are incredibly delicious as well! These festive cookies are perfect for your Christmas table!
Servings: 70cookies
Calories:
Author: Natasha Minocha
Ingredients
100gmsButter, softenedI used salted butter. If using unsalted butter, please add 1/8 tsp salt
90gmsSugar, powdered
1Egg
2tspvanilla extract
280gmsAll purpose flour
2tspMatcha powder
Instructions
Beat the butter and sugar till light and fluffy.
Whisk in the egg. Beat well. Add the vanilla extract.
Combine flour and salt ( if using) and gradually stir it into the creamed mixture, until well combined.
Divide the dough in half. Add matcha powder to one portion. Now divide each portion in half. If the weather is warm, you may need to refrigerate the dough for 30 minutes before rolling them out.
Lightly dust your work surface with flour. Roll each dough half to a rough rectangle of 8*10 inches. You can even roll the dough in between sheets of wax or parchment paper. That's my recommendation.
Carefully place the matcha rectangle on top of the vanilla rectangle. Press the rectangles gently with a rolling pin. Starting from the shorter end, roll up tightly into a log. Wrap in cling wrap or foil. Refrigerate the logs for at least 30-40 minutes, until firm.
**You can freeze the rolled up logs at this time for future baking.
Preheat your oven to 180C. Line your baking tray with parchment paper.
Unwrap the rolled up logs, slice them into 1/4" slices, using a very sharp knife. Bake for 10-12 minutes until lightly golden.
Allow the cookies to cool completely. They will firm up more as they cool. Store in an airtight container. Enjoy!