Table of Contents
Recipe: Matcha cookies with cashew nuts and pomegranate glaze
135 minutes
30 minutes
15 minutes
Vegetarian
cookie
Christmas
ingredients
for 40 servings
- 250 g wheat flour (Type 405)
- 80 g Cashewkerne
- 120g cold butter
- 1 Ei (M)
- salt
- 3 TL Matcha-Teepulver
- 75 grams of sugar
- 200 grams of powdered sugar
- 1 tsp lemon juice
- ca. 2 TL Granatapfelsirup
- 4 THE Granatapfelkerne
preparation
- For the shortcrust pastry, sift the flour into a bowl. Finely chop the cashew nuts. Dice the butter, add with the egg, 1 pinch of salt, matcha powder and the sugar and mix to form crumbs. Knead with your hands to a smooth dough and work in the cashews. Add some cold water if needed. Wrap in foil and chill for approx. 45 minutes.
- Preheat the oven to 180 degrees. Roll out the dough to a thickness of 6-8 mm, first cut into strips, then diagonally into diamonds. Place on baking trays lined with baking paper and bake in the middle of the preheated oven for 10-15 minutes. Remove the cookies from the tin and let cool on wire racks.
- To glaze, mix the powdered sugar with the lemon juice and pomegranate syrup (add a little water if necessary). Spread over the cookies and garnish with pomegranate seeds.
Recipe Tips
Here are pomegranate seeds
In well-assorted supermarkets in the fruit counter (in bowls, already cut), also frozen. Alternatively: scoop fresh from the halved fruit.
You can find more recipes with matcha powder here >>
Energy and nutritional information for the recipe
| Pro 100 g | pro Portion (25 g) | |
|---|---|---|
| energy | 1,372 kJ 328 kcal | 343 kJ 82 kcal |
| fat | 16.0 g | 4.0g |
| carbohydrates | 44.0 g | 11.0 g |
| protein | 4.0 g | 1.0 g |
