These are a Halloween shape rather than a Halloween flavour: a soft matcha cookie, a biscuit stick pushed in before baking, and melted chocolate drawn on once they cool. The dough needs half an hour in the fridge, which is the only part that cannot be rushed, because warm dough slides off the stick.
Baking · Cookies
Matcha Monster Cookies With Chocolate Faces
Soft matcha cookies rolled around chocolate chips, chilled, baked on sticks and finished with melted chocolate so they read as little monsters.
- Prep40 min
- Cook20 min
- Serves10
- LevelEasy
Ingredients
| 60 g | butter , softened |
| 40 g | icing sugar |
| 50 g | egg , beaten |
| 100 g | cake flour |
| 4 g | matcha powder |
| 2 g | baking powder |
| 30 g | chocolate chips |
| 10 | biscuit sticks |
| 30 g | dark chocolate , melted, for decorating |
| 2 tbsp | sprinkles |
Method
- Beat the softened butter with the icing sugar until pale, then add the beaten egg a little at a time, beating well after each addition.
- Sift in the cake flour, matcha and baking powder and fold until just combined.
- Stir in the chocolate chips, cover and chill for 30 minutes.
- Divide the dough into balls of about 40 g and push a biscuit stick into each one, moulding the dough back around the base of the stick.
- Space them on a lined tray and bake at 160C for 20 minutes, until the edges are set but the centres still give.
- Cool completely on the tray, then dip the tops in melted chocolate and add sprinkles for eyes and teeth.
Notes
- Matcha dulls with heat, so keep the bake short and do not brown the edges.
- If the sticks lean in the oven, prop them against the rim of the tray.
- The dough keeps overnight in the fridge; let it stand for ten minutes before shaping so it does not crack at the base of the stick.
Ratios and technique checked against 桃子很2 on Douguo (万圣节甜点❗️抹茶怪物曲奇). The method here is written by Stellaok and the illustration is ours; no text or photograph from the source is reproduced.