Want to eat something sweet to go with coffee or tea? But want to have rather healthy? Here’s one cute cookie recipe that might fit your need.. This time I would like to introduce sweet potato cookie. Instead of using whole portion of cake flour, why not add more fibery ingredient! Sweet potatoes contain lots of fiber. As everyone knows, taking plenty of fiber in your daily meal is very important to keep bowel movements. Even having something sweets, you can still somehow eat healthy. I also added Matcha (also known as green tea powder) this doesn’t just give pretty color and green tea aroma but also contains “catechin” which is also considered to be helpful for diet!
[ Ingredients ]
(makes 20~25 cookies)
120g sweet potatoes peeled, mashed
120g cake flour
50g butter, softened
1/2 teaspoon macha(green tea powder)
1 teaspoon black sesame
[ Directions ]
1. This time, I’m using cooked Japanese sweet potatoes. It’s very handy food you can directly eat it without peeling.
2. Peel the cooked sweet potatoes and mash them.
3. To have smooth texture, you can strain the sweet potato.
4. Cream room temperature butter and then add sugar mix until smooth.
5. Add an egg, mix well make sure it doesn’t get lumpy.
6. Add prepared sweet potato mix well.
7. Sift in the flour.
8. Fold in the flour by a spatula.
9. This time I want to add a little more twist to this cookies. Part the dough into two pieces.
10. Add black sesame into the dough and lightly mix it.
11. Add matcha into the other dough and lightly mix it.
12. Work each cookie dough into two thick sausage shape.
13. Stack the cookie dough as shown.
14. Wrap the whole piece tightly and adjust the shape. Put in the fridge and let it set for 30 minutes or so.
15. Take off the wrap and cut the dough into 1cm thick. Lay a sheet of wrap and place the sliced dough and cover with another sheet of wrap. Roll the each dough evenly until about 0.5cm thick.
16. Lay a sheet of parchment paper on the oven pan and put cookie dough. Place the pan into the preheated oven(180° C) and bake for 12~15 minutes, until cookies are golden at the edges. Cool on wire racks.
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