Matcha Rye Cookies with Sesame
These matcha cookies are insane! Here, we harness the power of local organic unfortified rye flour, pro-metabolic cane sugar, pasture raised local eggs, and ceremonial matcha. Often, maple syrup is used as a sugar substitute here but it disturbs the flavour balance and messes with the glorious texture of these cookies. Organic cane sugar is where it’s at, and plays nicely with the rye and spelt flours. Makes about 13 cookies.
Flourist is my favourite local source of organic unfortified rye flour.
Ingredients:
1 cup organic spelt flour
1/2 cup organic rye flour
1/2 cup organic cane sugar
2 tbsp organic ceremonial matcha powder
1 tsp aluminum-free bicarb soda
1 tsp fine sea salt/Redmond salt
1 scoop grass-fed collagen or gelatin
2 tsp organic sesame seeds (optional)
1/4 cup grass-fed butter
1 whole pasture raised egg and 2 pasture raised egg yolks, whisked
Method:
Preheat the oven to 350F. Line a baking tray with unbleached biodegradable parchment paper. In a medium bowl, whisk the dry ingredients until well combined: spelt flour, rye flour, cane sugar, matcha, bicarb, salt, collagen, and sesame seeds, if using.
In a small saucepan over low heat, gently melt down the butter. Pour it into the bowl with the dry ingredients, and stir until slightly combined and damp.
Whisk the egg and yolks, and add them to the bowl as well. With a spoon, stir and mix the dry and wet ingredients into a uniform mixture.
Using a tablespoon, scoop out approximately 1-1.5 tbsp dough per cookie onto the baking tray. Flatten them out with your hands, leaving about 1-1/2 inch space between each cookie (they expand a little).
Bake for 10 minutes and serve. Arguably tastes even better once placed into the fridge or freezer as it makes them chewy.
