The traditional condensed milk cookie with a very oriental touch: matcha! Green tea powder helps balance sugar, as well as flavor and color. If you like matcha, this cookie is for you.
Sequilho-type biscuits are a good standard, right? Made with condensed milk, it’s even better.
And now if we give that special touch, that personal change of ours with Matcha?
The original cookie was one of the first recipes I ventured into making in the kitchen a long time ago. It was part of a recipe book made during school. I said it was old.
I adapted the quantities so the final recipe wouldn’t be so large; in the past, it would contain almost a kilo of starch! And the plot twist it was the matcha, powdered green tea. Personally, I think it suits me a lot.
The herbaceous (forest) flavor that matcha adds goes very well with condensed milk. In fact, with dairy products in general. That is: milk and cream. With cheese, I wouldn’t be so sure!
Condensed Milk and Matcha (Green Tea) Cookies
Makes: 34 units (~15g/each)
- 250 g maize starch
- 0,5 g refined salt
- 10-15 g matcha (powdered green tea) (green tea powder)
- 50 g butter without salt (room temperature, 25-30ºC)
- 01 egg yolk
- 200 g condensed milk (1/2 can/box)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Line a baking tray with baking paper. Reserve.
- In a bowl mix all the ingredients. Extract the matcha, add little by little
- Mix well with a spatula for the first few minutes. Then you can use your hands.
- The dough will be very uniform, smooth and will not stick to your hands.
- Divide the dough into balls weighing 15g/each.
- Spread over the prepared baking tray, leaving space between the balls, about 1-1.5cm.
- Using a fork, knead the balls to mark them and flatten them/
- Bake at 180ºC for around 16-18 minutes, the surface should not brown.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
- Matcha: it is powdered green tea, the leaves of Camellia sinensis After adequate processing, they are pulverized into a very fine powder. The quantity in the recipe leaves a very vegetal flavor and a more intense shade of green.
- Another flavor: if you want to make it more neutral, the matcha can be removed. I just suggest you add some essence, like vanilla. Without anything, it looks pretty boring.
