Those melt-in-your-mouth, sweet, buttery cookies, with a hint of pleasant bitterness from green tea are simply amazing. Crumbly, light, with each bite, there's mild aroma of green tea. Enjoy (with a cup of hot tea) for yourself or give them as a gift, esp. to those tea lovers.

10 g Shorteningangiesrecipes 50 g Unsalted butter 80 g Powdered sugar 1/2 tsp Vanilla extract

35 g Egg white 100 g German #405 flour 1/3 tsp Baking powder 2 tsp Matcha tea powderangiesrecipes

1. Preheat oven to 175C/350F, and line two baking trays with parchment paper. Sift together the flour, salt and baking powder in a bowl. Use a spatula to stir the softened butter, sugar and vanilla extract until smooth, then beat with an electric mixer until blended. Add egg white in two additions and whip until fluffy.
   
   
2. Sift the flour mixture into the butter mixture and mix with a plastic spatula until just moistened. Combine 70 grams of the batter with the matcha tea powder in another bowl. Fill a pastry bag with a large star tip with two kinds cookie batters. Pipe cookies into curves onto prepared baking trays, spacing about 1 inch apart.
   
   
3. Bake for about 15 minutes in the center of the hot oven. Transfer to wire racks to cool completely. Store the cookies in the airtight container for up to one week.

Not really satisfied with the result as the surface cracked although the bain-marie was applied, and the chocolate batter was not enough. Nevertheless, it tastes super!

#Marzipan Biscuit Crust:	#Cheese Filling:
# 160 g All-purpose flour 40 g Roasted okara, ground 100 g Marzipan paste angiesrecipes 1 Egg 1 package / 8 g Vanilla sugar 100 g Butter	500 g Cream cheese 125 g 3.5% Yogurt 120 g Sugar 3 Eggs 1/2 tsp Vanilla extract 200 ml Heavy cream 30 g Milk chocolate 15 g Matcha tea powder angiesrecipes 4 tbsp Hot water

1. 
   Combine together all the ingredients for the crust. Chill for 30 minutes. Take out the dough from the fridge and press into the bottom and sides of a 26-cm springform pan lined with baking paper. Return it to the fridge and let rest for another 30 minutes.
   
2. 
   Combine together matcha tea powder and hot water in a bowl. Melt chocolate over a hot-water bath. Preheat the oven to 175C/350F. Place cream cheese, yogurt, and two thirds of sugar in a bowl set over a hot water bath. Stir until sugar dissolved and all the ingredients are well-blended. Add in egg yolks, vanilla extract and heavy cream. Mix well. Whip the egg whites and the rest of sugar until soft peak forms. Fold into the cheese mixture. Combine one fourth of the plain cheese mixture with melted chocolate, and another one fourth with matcha. So now you have 2 portions of plain cheese mixture, one chocolate-flavoured cheese, and one matcha-flavoured cheese mixture.
   
3. 
   Pour plain, chocolate and matcha cheese batters alternatively over the center of the biscuit crust in the pan. With a tip of toothpick you slide across the surface to create stripes or swirl the whole mixture with a table knife until it resembles a marbled effect.
   
4. Pour the cake pan on a large baking tray and pour some hot tap water to half way up the outside of the tin to form a bain-marie. Bake for 40 minutes. Turn the oven down to 150C and bake for a further 30 minutes. Turn the oven off and leave the cake in for 30 minutes. Remove the cake from the oven and cool completely. Chill the cake overnight.　

Matcha is a variety of fine, powdered green tea used particularly in the chanoyu (Japanese tea ceremony), as well as to flavour food. As matcha comes from the leaves of tea plants, unlike other green teas, therefore it contains higher concentrations of catechins and vitamins.

#Egg Yolk Batter:	#Meringue:	#Other Ingredients:
70 g All-purpose flour 40 g Cornstarch 2 g Baking powder 80 ml Water 15 g White sugar 60 ml Salad oil 4 Egg yolks	5 Egg whites 1/3 tsp Lemon juice Pinch of salt 90 g White sugar 1 package / 8 g Vanilla sugar	10 g Matcha tea powder angiesrecipes Lemon, strawberry Jams

1. 
   Sift all-purpose flour, starch and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 170C/340F.
   
2. Beat sugar and water until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
   
3. 
   Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites. Sift tea powder
   angiesrecipes into the half cake batter and fold until well-combined. Make sure no white streaks remain.
   
4. Place two batters into different pastry bags (a Ziploc ok too; I used the spoon though). Pipe them on the prepared tray, alternately white and dark, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a foil wrap. Carefully peel off the baking paper and spread jams to within 1 inch of edges. With Starting from narrow end, roll up cake. Chill for about 1 hour and slice.

#Batter:	#Glaze:
2 tsp Instant coffee powder 125 ml Hot water 175 g German #405 flour 20 g Alkalized unsweetened cocoa powder angiesrecipes 2 tsp Baking powder angiesrecipes 110 g Butter at room temperature 100 g Caster sugar 2 Eggs at room temperature 1/2 tsp Rum extract 30 Whole skinless hazelnuts	100 g Powdered sugar, sieved 1/2 tsp Instant coffee powder 2 tbsp Hot water

1. 
   Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
   
   
   
2. 
   Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not overmix.
   
3. 
   Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.

300 g All-purpose flour 60 g Whole wheat flour angiesrecipes 15-20 g Matcha powder angiesrecipes 1/4 tsp Salt

5 g Active dry yeast angiesrecipes 190 ml Warm water 1/2 tsp Sugar Some extra flour for kneading

1. 
   Combine yeast, sugar and warm water in the mixing bowl of a stand mixer. Let stand for 10 minutes. Stir in AP flour, whole wheat flour, matcha powder and salt. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 2 hours.
   
2. Place the dough on a floured board and knead it into a loaf. Divide the loaf into 6-8 pieces and let rest for 5 minutes. Sprinkle each small dough with some flour and lightly press them flat. Fold the side of the dough up with your left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
   
3. 
   Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To achieve a chewy bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.