- Tried & Tasted -

Tuesday, 28 October 2014

Matcha Sable Viennois (Pierre Herme)

Christmas baking season is about to start for me. I was looking around for a cookie recipe and found this recipe at My Kitchen Antics. It is a recipe by Pierre Herme. I added 1 teaspoon of match powder to the flour before sifting and transformed the cookies into matcha sable viennois.

The use of good butter (82 - 84% butterfat), beans from 1 vanilla pod and matcha powder, these cookies smell and tasted like green tea latte. The cookies have a very tender and melt in the mouth texture without being greasy because the flour was folded in by hand rather than using the machine. Over mixing the dough after the flour is added will cause gluten to form, thus resulting in tougher cookies.

Matcha Sable Viennois                  [Print Recipe]
Adapted from Pierre Herme

250g unsalted butter, room temperature
2.5g salt
Beans from 1 vanilla pod
105g confectioner sugar
33g egg white
316g organic unbleached flour
1 teaspoon of matcha powder

  • Preheat oven to 180 degrees Celsius. 
  • Sift flour and matcha powder in a bowl and set aside.
  • Whisk butter, salt, vanilla beans until creamy, 2 min.
  • Add confectioner sugar and whisk till light and fluffy, 3 min.
  • Mix in egg white (mixture may curdle but need not worry as the next stage will bring the dough together)
  • Add flour and matcha mixture and mix till combine. I fold the flour through by hand. Do not overwork the dough.
  • Place the dough in a piping bag fitted with a Wilton 1M tip. Pipe the cookie onto baking paper and space them 3cm apart.
  • Bake for 12 - 14 min or until surface of cookies turn light golden brown.
  • Remove cookies from baking tray and place on cooling rack to completely cool the cookies. Store cookies in airtight container at a cool place. 

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