Matcha Christmas Tree Cookies
Recipe by Lily Vanilli for Lurpak Baking, supplied courtesy of www.lurpak.co.uk.
- 100 g (3½ oz) Lurpak® Baking
- 225 g (8 oz) granulated white sugar
- 2 eggs
- 2 tsp baking powder
- 15 g (½ oz) matcha green tea powder for colour, optional
- 360 g (12½ oz) plain flour
For the buttercream
- 300 g (10½ oz) Lurpak® Baking
- 600 g (1 lb 5 oz) icing sugar
- ¼ tsp vanilla extract
- To make the cookies, pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.
- In a bowl, cream together the Lurpak Baking and sugar until the mixture is pale, light and fluffy. Beat in the egg.
- In a separate bowl, sift the baking powder, matcha powder and flour and add in the wet ingredients in two parts. The dough will be very stiff. As the dough comes together, remove from the bowl and continue to knead by hand. Split the dough into manageable pieces and roll to around 5 mm ( in) thickness.
- Cut out star shapes in the various sizes. If you are making multiple trees make sure there is the same amount of each size. Bake on a non-stick baking tray in the pre-heated oven for 6 to 8 minutes.
- Remove from the oven and leave to cool. When firm enough, transfer to a wire rack to cool completely.
- To make the buttercream, whisk the Lurpak Baking and icing sugar for 2 to 3 minutes, until well blended. This can easily be done by hand due to the soft texture of Lurpak Baking, even when straight from the fridge. Add the vanilla and whisk for 30 to 60 seconds. Chill before using.
- Once cool, fill a piping bag with buttercream and cut a small hole in the end (use a small round nozzle if you prefer). To assemble the tree, lay the largest star shape first; pipe around 5 mm ( in)from the edge of the cookie all the way around then fill the rest. Stack the second largest star shape on top as you wish, either directly or so the pointed edges fill the gaps in the cookie below, repeat this all the way up the second smallest star shape. Pipe as before but place the final star vertically to sit on top of the tree
