Matcha Tea Milk Snowball Cookies Using Vegetable Oil.
You can Cook Matcha Tea Milk Snowball Cookies Using Vegetable Oil using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Matcha Tea Milk Snowball Cookies Using Vegetable Oil
- It's 150 grams of ☆Cake flour.
- Lets Go Prepare 50 grams of ☆White sugar.
- It's 10 grams of Matcha.
- It's 20 grams of ☆Creaming powders.
- It's 65 grams of Vegetable oil (I used canola oil).
- It's 1 of few drops Vanilla oil (optional).
- It's 2 of to 3 tablespoons Powdered sugar for finishing.
Matcha Tea Milk Snowball Cookies Using Vegetable Oil instructions
- 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..
- 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..
- 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..
- 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..
- When they are completely cool, cover with powdered sugar using a plastic bag then they're done..
- I used vegetable creaming powders (because it's cheap). Using skim milk wouldn't be a problem too..
- 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..