here), I first attempted to make these snowball cookies following the recipe from Daily Delicious, one of my favourite food bloggers.
Before I actually made them, I causally mentioned it to my cake friend that I am planning to make some snowballs...just the name itself got her interested. I didn't even show her the link to the recipe, as my intention was to share baking tips with her only after I have tested it out. Yet she was inspired enough to google for the recipe ;) She came back to inform me that she has found two similar recipes, one from Daily Delicious (who can miss her gorgeous Little Balls of Happiness?!) and one posted by Wendy of My Buttery Fingers. The main difference between the two recipes is, one uses egg white while the other doesn't. My cake friend decided to try out Wendy's recipe, just like me, she doesn't know what to do with a left over egg yolk. It was great news to me, as I could hear her reviews before deciding which recipe to go for. I suggested to her that may be she could add a pinch of baking powder since Wendy mentioned that her cookies flattened a little upon baking. Well, it seems that the baking powder didn't make much of a difference after all...
I have actually planned to bake them for my friends, luckily it was a test batch!
So, back to the drawing board again...I struggled between going back to the same recipe and the one from My Buttery Fingers. In the end, I decided to try out Wendy's recipe as I don't want to have any left over egg yolk again. With the experience from the first batch of snowballs, I was diligent enough to keep a close guard while the cookies were baking...no more over browning, yeah!
Green Tea and Chocolate Snowballs
90g Unsalted butter, cut into cubes, soften at room temperature
a pinch of salt
30g icing sugar
50g ground almonds (almond powder)
100g cake flour
6g green tea/matcha powder
10g cocoa powder (I used unsweetened, Ghirardelli)
extra icing sugar, for dusting
- Toast almond powder at 100 degC for 10 mins. Stirring in between. Let cool completely before using.
- Place butter, salt in a mixing bowl. Sift over the icing sugar (do not skip this step, this is to remove any lumps in the icing sugar). With a manual whisk or a wooden spoon (or an electric whisk), beat the butter, salt and icing sugar till the mixture turns pale.
- Add almond powder, whisk to combine.
- Sift over the cake flour. With a spatula, fold the mixture until just combined.
- Divide the dough into two portions (about 125g per portion). Mix green tea powder into one portion, and cocoa powder into the other portion. (Note the dough will be quite soft and sticky.)
- Wrap the two doughs separately with cling wrap and leave to chill in the fridge for about 30 minutes. (Note: if left to chill for a longer time, the dough will turn hard. Leave it at room temperature for about 5~10mins to soften before working on it.)
- Working with one portion of the dough at a time, measure 8g of dough and shape into balls. Place shaped doughs evenly spaced on baking tray lined with parchment paper, avoid the edges of the tray as they tend to brown too quickly. These cookies do not expand much upon baking. (Note: the dough soften easily especially in warm and humid weather, so work as quickly as possible. If there is space available, leave the tray of shaped balls to chill in the fridge before proceeding with the other portion. This is to help prevent the shaped doughs from flattening too much upon baking.)
- Repeat the same with the second portion of the dough.
- Bake in preheated oven at 170degC for about 20-25 minutes until lightly browned. (Note: all ovens behave differently, do keep a close watch near 15mins of baking time to prevent the cookies from over browning. Turn the tray around half way, when necessary. If your oven only allows baking one tray at a time, leave the other tray of shaped doughs in the fridge, or only start working with the second portion while the first tray is baking in the oven. This is to help prevent the shaped doughs from flattening too much upon baking.)
- Remove from oven. Let cool for a couple of minutes in the tray before transferring to a cooling rack. While the cookies are still warm, dust them with icing sugar. When thoroughly cool, dust again with icing sugar. (alternatively, leave the cookies to cool completely, coat the surface with icing sugar.) Store in air tight container.