Green Tea Swirl Cookie Pops
Working with Matcha Powder
during the Christmas season is a must because it’s green! I love making Green Tea Swirl Cookies, but I thought it would be cute to put them on a lollipop stick and give as gifts (I got the idea from a food magazine while waiting in line at the market). Good luck with the recipe and happy holidays!
This recipe makes about 16 cookie pops
For the plain dough:
- 100 grams cake flour
- 20 grams sugar
- 2 tablespoon canola oil
- 2 tablespoon water
For the green tea dough:
- 1 tablespoon Matcha Green Tea Powder
- 80 grams cake flour
- 30 grams sugar
- 2 tablespoon canola oil
- 1 1/2 tablespoon water
Things You’ll Need
- Lollipop Sticks
- Gift bows
- Silpat or parchment paper
- Cookie pan
- cookie sheet
- food scale
or parchment paper
Cooking Instructions
- To make the plain dough, mix together the cake flour and sugar in a mixing bowl. Then add the canola oil and form a pasty crumbly dough. Add water and form into a dough. Roll out the dough into 6 inch x 7 inch square (about 1/4 to 1/3 inch thick).
- Make the green tea dough. Combine the Matcha Green Tea Powder, cake flour, and sugar. Then add the canola oil and form a pasty crumbly dough. Add water and form into a dough. Roll out the dough into 6 inch x 7 inch square and put on top of the plain dough (you can trim the edges if needed).
- Start from the end facing you and roll the 2 doughs together. Wrap and freeze the dough for about 30 minutes to make it easier to cut. Preheat oven to 350 degrees F.
- After 30 minutes cut the dough into 1/3 inch slices. Take a lollipop stick and poke a hole to the halfway mark in each slice. Remove the sticks since they’re not oven friendly. The hole will remain in tact even after baking (the dough doesn’t contain eggs so it won’t go soft).
- Bake for 28 minutes at 350 degrees F. When they’re done baking, put the lollipop sticks back in and let the cookies cool down. Decorate as you wish and serve or wrap and give as gifts!
