Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Icing
How it's done
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Dough
Place the butter in a bowl, add the sugar and salt, beat for approx. 3 mins. using the whisk on a hand mixer. Whisk in the eggs one at a time. Stir the matcha powder into the milk, whisk in. Mix in the flour. Transfer the mixture to a piping bag with a serrated nozzle (approx. 14 mm in diameter), pipe approx. 30 rosettes onto two baking trays lined with baking paper, chill for approx. 30 mins.
To bake
Approx. 12 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the cookies to cool completely on a rack.
Icing
Mix the icing sugar and the matcha powder. Add the lime juice, mix to make a thick icing. Drizzle the icing on top of the cookies, leave to dry.
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