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Matcha Tea Milk Snowball Cookies Using Vegetable Oil

Matcha Tea Milk Snowball Cookies Using Vegetable Oil

This is a matcha tea version of snowball cookies using vegetable oil It is the taste of matcha milk that's crispy and tender.

Ingredients: For about 25 to 30

☆Cake flour
150g
☆White sugar
50g
Matcha
10g
☆Creaming powders
20g
Vegetable oil (I used canola oil)
65g
Vanilla oil (optional)
Few drops
Powdered sugar for finishing
About 2 to 3 tablespoons

Steps

1. Mix all ☆ ingredients and sift the ingredients to a bowl. If the ingredients are difficult to sift, use the back of a spoon to rub the ingredients through.
2. Add vegetable oil and vanilla to taste, then mix with your hands and form into one lump. Do not knead after forming it into a lump. Preheat the oven to 320F/160C.
3. Divide the dough into 25-28 balls and line on a baking sheet with parchment paper. (Leave some spaces between each ball). Then bake for 23 to 25 minutes in the preheated oven.
4. When it's done, take them out of the oven and let cool completely. The balls are very delicate while still hot and will easily crumble if you touch them.
5. When they are completely cool, cover with powdered sugar using a plastic bag then they're done.
6. I used vegetable creaming powders (because it's cheap). Using skim milk wouldn't be a problem too.
7. Here is an additional tips for the vegetable oil. The surface of the snowballs will be more resilient and have a little lighter texture when ready if you use canola or coconut oil. I recommend it.

Story Behind this Recipe

I wanted to make a matcha version of vegetable oil snowball cookies.