Matcha Sable Cookies

Made a whole batch of these for my cooking class on Saturday – and sprinkled some brown sugar on them 🙂 Delish!

They are really easy to make, put together some batter the night before in a matter of 20 minutes. I just cannot stand to wait for it to harden in the fridge!

Matcha Sable Cookies

Stand Mixer with paddle attachment/ Handheld Mixer + Large Bowl
Weighing Scale
Measuring Spoons
Mixing Bowls
Cling Wrap
Chef’s Knife
Chopping Board
Baking Trays
Baking Paper


100g butter (softened)
50g icing sugar
1 egg yolk
120g/ 1 cup flour
40g/ ¼ cup almond meal (finely ground almonds)
2 tsp matcha (green tea) powder
2 tbsp brown sugar (optional)

Makes approx 30 cookies

1. Sift flour and matcha powder in a mixing bowl. Add ground almonds and mix evenly.
2. Cream butter and sugar together with the paddle attachment.
3. Add egg yolk and mix in thoroughly.
4. Add the dry ingredients tablespoon by tablespoon to the creamed mixture until the mixture come together to form a ball of cookie dough. Take care not to over-beat.
5. Prepare 2 x 30cm-long cling wrap and place on the table. Remove dough from mixing bowl and divide into 2 and place each portion onto the cling wrap.
6. Roll each portion into a log about 4cm thick*, and wrap the dough completely in cling wrap. Place in the freezer for 40mins or 2 hours in the fridge.
*Note: If you prefer a square shaped log, wrap the dough with the cling film completely and ‘whack’ lightly on the counter top for each side of the log to flatten the sides.
7. Before baking, preheat the oven to 180° C and line a baking sheet with baking paper.
8. Place brown sugar on a plate and coat the log with sugar on all sides. (optional – I was lazy to roll so I sprinkled on the sliced cookies See Above Picture)
9. Cut the log into 1cm slices with a sharp chef’s knife over a chopping board.
(Tip: You may dip your knife in hot water prior to cutting the log for easy slicing)
10. Arrange slices on the baking tray about 1cm apart. (The cookies won’t spread too much during baking.)

11. Bake for 12-14 minutes on the oven’s 2nd rack or until the cookies start to brown lightly at the edges.
12. Once done, remove from the oven and let cool for 5 minutes on the baking tray before cooling completely on a cooling rack.
13. Serve! (Best eaten warm with a glass of cold milk *Smacks lips* OR vanilla ice cream (you can make your own – see here!) and some Azuki red beans)


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