Cacao and matcha pinwheels
We all know that regularly enjoying a cup of green tea is beneficial to our health. Matcha powder is a concentrated powdered green tea that can be stirred into hot water to make a cuppa, but also be added to a variety of dishes, such as smoothies, porridge, lattes, chocolate truffles and cakes. The nutritional value and antioxidant content of matcha tea exceeds that of regular green tea tenfold, because the whole leaf, not just the brewed water, is ingested. Amongst its many benefits, matcha is packed with antioxidants, boosts metabolism and burns calories, detoxifies, calms, aids in concentration, contains vitamin C, selenium, chromium, zinc and magnesium, fights against viruses and bacteria, is rich in fibre, and lowers cholesterol and blood sugar. Well worth incorporating into your diet, it seems.
Gluten-free cacao and matcha pinwheel cookies
Makes 50 – 60 cookies, depending on thickness
110g butter, preferably organic and pastured
130 – 140g coconut sugar (you could also use unrefined brown sugar)
250g gluten-free flour (try using one that contains no xanthan gum) or wholegrain spelt flour
1 teaspoon baking powder
pinch of salt
15g (2 tablespoons) unsweetened cacao powder
7g (1 tablespoon) matcha green tea powder
- Preheat the oven to 180°C/350°F and line a large baking sheet with parchment paper.
- Cream together the butter and sugar until light and fluffy. Add the egg and mix until well incorporated.
- Combine the flour, baking powder and salt, then fold into the butter mixture.
- Now divide the mixture in half, add the cacao powder to one half and the matcha powder to the other. Use your hands to work the cacao and the matcha into the two balls of dough. The dough will be quite sticky, but should be workable. The matcha half may need a tiny bit more flour.
- Now flatten the cacao dough ball onto a large piece of parchment paper in a rectangular shape. Place another piece of baking parchment on top and roll out until you have a very thin large rectangle. Place in the fridge on a chopping board or tray.
- Repeat the process for the matcha dough half. Remove the cacao rectangle from the fridge, peel off the top piece of paper, and flip over onto the matcha rectangle. Cut off any overhang to patch any gaps.
- Sprinkle the piece of paper that you peeled off the cacao rectangle with flour, then flip the now stuck-together rectangles onto that.
- Carefully start rolling up the dough on the long side until you have a very long and tight sausage. Place this in the fridge for at least 30 minutes before moving on to the next step.
- When completely firm, cut the sausage in half, leave one half in the fridge and slice the other half into thin rounds. Place on the lined baking sheet and bake for 10 to 12 minutes, rotating the sheet once. Repeat for the other half of the sausage.
- Place on a wire rack to cool completely before storing in an airtight container.