White Chocolate Matcha Cookie Cups + Anko Milkshake

Updated: Mar 15

This is yet another request from one of my Instagrammers. She actually requested a chocolate cookie cup with milk and another matcha themed beverage, so I decided to kill 2 birds with 1 stone. I had made a cookie cup with oreo milkshake in the past be4, but it was way too sugary and I couldn't bring myself to share the recipe with you. Here are some snap shots of it.

I actually failed a couple of times trying to make these cookie cups; I was using my cookie dough recipe and it failed epically. The cookie cups just fell apart as soon as I tried to unmold it. Then I remembered, I am not making a dense, chewy and fudgy cookie, I am making a firm and crispy cookie cup which can hold it's shape and the beverage. I scrapped the whole recipe and revamped it into what it is today.

My daughters were already filled after drinking the milkshake and couldn't finish eating the cookie cup when I made the cookie cups previously. So, I decided to reduce the size and use ramekins instead. It works like a charm and should I say, it is even better; the cookie cups are easier to unmold and they are baked fully. To go along with the matcha theme, I made an anko milkshake. As my daughters said, they a match made in heaven. I didn't use any whipped cream tho, cos I wanna display the beautiful anko milkshake, but I garnish it with edible sakura. I hope you will give this recipe a try.

Ingredients:

(Make 4 cookie cups)

  • Cookie Cups:

  • Unbleached All Purpose Flour, 190g

  • High Quality Matcha Powder, 10g

  • Sea Salt, 1/2 TSP

  • Baking Powder, 3/4 TSP

  • Unsalted Butter Room Temperature, 93g + More For Greasing

  • Caster Sugar, 100g

  • Eggs Lightly Beaten, 30g

  • High Quality White Chocolate Chips Preferably Valrhona, For Melting + Brushing

  • Anko Milkshake:

  • Anko, 1 Cup

  • High Quality Vanilla Bean Ice Cream, 160g

  • Edible Sakura, For Garnishing (Optional)

Equipment:

  • Parchment Paper + Some Uncooked Dry Rice or Baking Stones

  • Hand Mixer / Stand Mixer

  • Oven

  • Blender

  • Ramekins

  • Double Boiler

Directions:

  1. Please visit my "How To Make Koshian" page for the anko recipe. Taste and adjust the amount of sugar used, as you will be blitzing the anko with ice cream.

  2. Prepare cookie cups.

  3. In a large bowl, add flour, matcha powder, salt and baking powder.

  4. Stir to combine well and set aside.

  5. In another bowl, cream together butter and sugar until light and fluffy with a hand mixer.

  6. Add in egg and continue mixing until well combined.

  7. You should have a smooth mixture with no large lumps.

  8. Sieve in half of the flour mixture.

  9. Mix until the flour mixture is fully incorporated.

  10. Sieve in the remaining half.

  11. Mix until the flour mixture is fully incorporated.

  12. *Make sure no lumps.*

  13. Form the dough into a ball and roll out into a small rectangle.

  14. Cover with cling film and set aside in the fridge for at least 1 hr to firm up.

  15. Preheat oven to 160 degree celsius or 325 fahrenheit.

  16. Grease ramekins with butter.

  17. Transfer the dough onto a very lightly floured working surface.

  18. Roll the dough into a rectangle to a between 1/4 to 1/8 inch thickness.

  19. *If the cookie dough is too thick, it will not be fully baked. If the cookie dough is too thin, it will be brittle and crack easily when you try to unmold it."

  20. Using a cookie cutter to cut out round disc smaller than the diameter of the ramekins.

  21. Place the disc onto the ramekins.

  22. Cut out a rectangle roughly larger than the size of the ramekins.

  23. Mold the cookie dough inside of the ramekins.

  24. Using your fingers, gently press to seal the bottom discs as well as the sides of the ramekins.

  25. Trim off any excess cookie dough with a spatula or a knife.

  26. You should have 4 ramekins of cookie dough.

  27. Place onto a baking tray.

  28. Cut parchment paper into 4 rectangles, larger than the size of the ramekins, form cone shapes and place them inside of the cookie dough.

  29. *Add some uncooked dry rice into the parchment paper. If you have those baking stones, you can use them too. The reason for using this method is to "blind bake" the cookies so that the cookies will stay in shape rather than shrink or puff up during the final baking process.*

  30. Wack into the oven and blind bake for about 10 mins.

  31. Remove from oven, remove the parchment papers and rice or baking stones.

  32. Wack into the oven again and continue baking for another 5 to 8 mins or until the edges are browning.

  33. Remove from the oven and let cool for about 30 mins.

  34. In the meantime, melt some white chocolate on a double boiler.

  35. Carefully unmold the cookie from the ramekins.

  36. Brush the melted white chocolate on the inside of the cookie cups.

  37. Chill in the fridge until the chocolate has set, for about 1 hr.

  38. In the meantime, prepare the anko milkshake.

  39. In a blender, add anko and ice cream.

  40. Pulse the mixture a few times to break up the ice-cream.

  41. Blitz it up to combine the mixture.

  42. *As soon as you see the mixture is combined well, stop blitzing. Over-blitzing will cause the ice-cream to melt super fast and causing it to split.*

  43. Pour the milkshake into the cookie cups.

  44. Garnish with some sakura.

  45. Serve immediately.

#matcha #cookie #milkshake #anko #whitechocolate #indulgence #redbean

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