Unsalted Butter 12 tablespoons (softened)
Caster sugar 4 tablespoons
1 teaspoon of salt
Vanilla extract 7.5 grams
Egg white(room temp) 4 tablespoons
Cake flour 12 tablespoons
Corn flour 23 grams
Matcha powder 12 grams
Cocoa powder 6 grams
White chocolate 4 tablespoons
Christmas sprinkler or chopped cranberry
Put the unsalted butter and caster sugar in a bowl. Mix on medium speed until it becomes creamy, fluffy, and pale. Add egg white and Vanilla extract and mix until well combined. Make sure to sift in 2 batches.
Transfer about a quarter cup into a small bowl. For a large batch add cake flour, corn flour, and matcha powder then fold in until well combined.
For a small batch add cake flour, corn flour and chocolate powder and fold in until well combined. Then use the piping tip and press the air out before fastening the piping bag. Apply pressure to pipe the cookies for shape.
Chill in the fridge for an hour. Preheat the oven to 350 F and bake for 16 minutes. Take the cookie pan out of the oven to cool for shape. Once ready, melt your choice of white chocolate in a bain-marie and a Christmas ornament of your choice.
Store your cookies with SealVax VOYD Canisters or SEASON•SEAL Container