Matcha Piped Cookies

Those melt-in-your-mouth, sweet, buttery cookies, with a hint of pleasant bitterness from green tea are simply amazing. Crumbly, light, with each bite, there's mild aroma of green tea. Enjoy (with a cup of hot tea) for yourself or give them as a gift, esp. to those tea lovers.

10 g Shorteningangiesrecipes 50 g Unsalted butter 80 g Powdered sugar 1/2 tsp Vanilla extract

35 g Egg white 100 g German #405 flour 1/3 tsp Baking powder 2 tsp Matcha tea powderangiesrecipes

1. Preheat oven to 175C/350F, and line two baking trays with parchment paper. Sift together the flour, salt and baking powder in a bowl. Use a spatula to stir the shortening, butter, sugar and vanilla extract until smooth, then beat with an electric mixer until blended. Add egg white in two additions and whip until fluffy.
   
   
   
   
2. Sift the flour mixture into the butter mixture and mix with a plastic spatula until just moistened. Combine 70 grams of the batter with the matcha tea powder in another bowl. Fill a pastry bag with a large star tip with two kinds cookie batters. Pipe cookies into curves onto prepared baking trays, spacing about 1 inch apart.
   
   
3. Bake for about 15 minutes in the center of the hot oven. Transfer to wire racks to cool completely. Store the cookies in the airtight container for up to one week.

Oat Bran Sandwich Crackers

Dough	Filling
490 g German #405 flour 110 g Oat branangiesrecipes 95 g Shorteningangiesrecipes 10 g Sugar beet syrupangiesrecipes 7 g Salt 2,5 g Baking soda 40 g Fresh yeast 280 g Water at 35C/97F	40 g Unsalted butter, softened 120 g Confectioners’ sugar 1 tsp Vanillaangiesrecipes 20 ml Milk

1. Except lukewarm water, place the rest of dough ingredients in a mixing bowl. Gradually stir in the water to form a smooth dough. Allow the dough to rest for 15 minutes covered with a plastic film. Line 2 baking trays with parchment papers. Place the dough on the work-top and roll it out to a rectangle 60 by 20 cm. Fold the top and bottom of the rectangle into the centre, folding the dough into thirds. Repeat the rolling and folding process twice more without the necessity of resting the dough.
   
   
   
   
2. After the dough has been folded in thirds three times, roll it out until it is about 1/4 cm thick. Use a fork to prick the dough thoroughly. With a pizza wheel, cut the dough into 5 cm squares or cut shapes with desired cookie cutter. Using a spatula, transfer the crackers to the prepared baking trays. Cover and let cookies rest for 15-20 minutes.
   
   
   
   
3. Preheat the oven to 180C/350F. It is ready to bake the cookies when they have risen to 4 mm high. Bake the cookies in the preheated oven for about 18 minutes until firm. When you press them lightly with your finger, almost no imprint will remain. Cool them completely.
   
   
   
   
   
4. Beat the butter in a bowl until smooth. Add in powdered sugar, vanilla and milk. Beat until combined and smooth. To make sandwich, spread one cracker with the buttercream and top with second cookie, pressing gently.