In a bowl, sift the dry products and mix them well
In another bowl, whisk the butter and sugar to until fluffy
When the mixture is fluffy, add in the egg and vanilla extract and beat well
Add this mix with the dry ingredients and beat to make a dough
When the dough is done, transfer it into a large piping bag that’s fitted with a start tip
Push out your desired shapes onto the tray
Bake the cookies for about 10 minutes (if you want to make them crispier, bake for 14 minutes)
Let them cool on the tray for 5 minutes
Enjoy!
Note: You can keep them in room temperature for a week. Make sure that children don’t eat a lot of these, as these cookies contain tannin.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Bake your Christmas cake this year with the amazing Matcha green tea powder.
Ingredients
Flour - 125g.
Teaologists finest Matcha green tea - tsp.
Eggs - 2
Cream - 100 ml.
Sugar - 125g.
Protein glaze
How to Make
In a medium-sized bowl, beat the eggs with sugar for about 8 minutes or until it achieves a rich consistency.
Sift the Matcha into the mixture and give it gentle stirs until it all blends well.
Add the cream, stir slowly and when it’s well-blended to the mixture. Grease and flour a baking pan and pour into it.
Bake it for 40 minutes at 180C.
See if the cake passes the toothpick test. If it does, take it out of the oven and let it cool down.
Garnish with protein glaze and your choice of christmas toppings.
Bon Appetit!
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Check out the heating level of your waffle iron. Not every waffle iron is made the same. Some produce enough heat to cook waffles at medium temperature whilst others take time to heat.
In a large bowl, whisk the Matcha, flour, baking powder, gelatin, coconut sugar and sea salt. Keep it aside.
Now, take another bowl and mix the coconut milk, eggs and water and 1 cup of water (one of the two cups you’ve divided the water equally).
Mix the wet ingredients with the dry ones. Make sure they’re not over-mixed. If need be, add a little bit of water, just enough to make the consistency thicker than pancake batter.
Now, add ⅓ cup of waffle mix to the pre-heated waffle iron.
Let the waffles cook until they turn golden brown and look crispy. Now, divide the waffles in pairs. Layer half a cup of almond milk between each waffle. Take a cookie sheet and layer it with parchment paper. When it’s ready, spread the softened ice cream onto it in a rectangular shape, in about the same size as a waffle.
Use the sides of the parchment to build an “edge” around the ice cream. Cover it with another sheet of parchment and refrigerate for 2 hours.
Remove the hardened ice cream from the refrigerator, slice into two squares (you can also slice diagonally if you want) of equal size (leave the parchment on). Now, remove one side of the parchment and gently place the ice cream on top of a waffle. Repeat the process with all the waffles.
Add toppings of your choice and enjoy!
Credit to https://foodandnutrition.org for the amazing photo.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Beat the cream until you see soft peaks forming at the top. Add Matcha and keep whipping until the tea and cream has mixed well. Place 3 wafers on a plate and top each one of them with 2 teaspoons of the whipped Matcha cream. Now, put one wafer on top and give it a mild push.
Repeat this process until there are four layers in every mini cake. Refrigerate the cakes overnight and enjoy it the following morning as a decadent breakfast or in the afternoon with tea.
You can add any topping of your choice.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Put the butter in the microwave and melt it slightly, then add sugar, salt and vanilla extract to a mixing bowl, pour the melted butter and mix.
Add Matcha, baking soda, flour and egg yolk, then mix everything evenly.
Portion cookie dough and put the portions on a small baking tray, make sure they are well apart from one another.
Now place the tray in your toaster oven and let the cookies bake for about 10 minutes, or until the edges start turning brown.
Let them cool down and serve.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
In a baking bowl, mix the Matcha, baking powder, cinnamon, buckwheat flour and salt. Mix well until they are smoothly combined.
Break the egg in a pan and add a tablespoon of honey / maple syrup and whisk until smooth. Now add the milk and whisk again until it makes a thick consistency (like that of pancake batter).
Turn on the flame in medium heat and heat up 1 tsp coconut oil. Pour the entire mix into the pan and let it cook until bubbles start to appear on top. Turn the mixture on its back with a spatula and cook for about 5 minutes.
Now, in another pan, heat up the rest of the coconut oil and add the banana and a little bit of cinnamon. Sautee until they look like caramel.
Turn it on its side and serve on a plate. Pour the yoghurt on it and top it off with the topping ingredients. Pour some maple syrup or honey over and enjoy!
Click here to shop for the finest Matcha tea and teaware in UK.
Chocolate and vanilla are classic flavours which aren’t going out of fashion anytime soon (what a relief)! They are so awesome that it always takes a lot of time for me, the casual cook, to decide which chocolate and vanilla bean type to use.
When it comes to chocolate, I like it dark. But even I can’t deny the appeal of white chocolate. So I discovered this recipe a few days ago when looking for something online (I have no idea what I was looking for then that led me to this recipe). And after a thorough read or two, I found myself getting the ingredients ready.
The cake turned out amazing! The flavours really worked well. So, without further ado, let me share the White Chocolate Matcha Marble Cake recipe with you.
Ingredients
Matcha - 1.5 tbsp.
Vanilla extract - 1 tsp.
Cake flour - 2 cups
White chocolate - 1 teaspoon
Whole milk - ½ cup
Baking powder - 1 tsp.
Baking soda - ½ tsp.
Salt - ½ tsp.
Egg - 1
Unsalted butter - 6 tbsp.
Low fat yoghurt - 1 cup
Sugar - 1 ⅓ cups
Egg white - 1
How to Make
Pre-heat your oven to 350 degrees. Then spray the bundt pan with cooking spray.
In a bowl, whisk in the cake flour, baking soda and powder, and salt. Sift them together and set them aside.
In another small bowl, mix the white chocolate and whole milk until smooth. Set aside.
In another bowl, whisk the whole egg, egg white and set aside. Take another bowl and mix 1/3 cup of the sugar with ¼ cup of water. Put it aside as well.
Now cut the butter into pieces and put in an electric mixing bowl. Soften it by beating it for a minute or two. Now add the remaining sugar to it and beat in high speed for a couple of minutes.
It’s time to add the egg mixture. Put it in the electric mixing bowl with the aforementioned mixture and beat together for 2 minutes. Slow down the speed this time. Now beat in about a third of the flour mixture.
Change the speed to medium-high, beat in 50% of the yoghurt, change speed again to low and beat in the remaining flour mixture. Turn the speed to high and beat in the rest of the vanilla and yoghurt.
Add Matcha to the mix and beat well. Now take a large spoon to fill the bottom of the pan. Fill it with three quarters of the green batter. Add some of the yoghurt and white chocolate and milk mixture in. Cover the green mixture with the white mixture.
Marble the two mixes together with a table knife. Use a zigzag motion so that the look of the marble is complete. Do it gingerly so that the two mixtures don’t get blended too much.
Put it in the oven and bake for 45 minutes or until the cake begins to pull away from all the sides of the pan. To test how well it’s baked, stab it with a toothpick. If the toothpick comes out clean, then it’s done.
Take it out and let it cool for another 15 minutes. Make sure it is completely cooled before serving.
Enjoy!
If you have anything to add to this recipe, let me know at [email protected]
