Matcha Fruity Pebbles Cookies

Whenever I'm stress , Midnight baking never failed to helps me detress. And It's also the time my weirdest wild creativity always come across my mind at the same time. 

Looking around the kitchen , I have a bottle of matcha powder I just bought few weeks back, haven't tried for baking except matcha latte...

And then I realised I have some remaining fruity pebbles which I used for fruity pebbles cornflakes during Cny that was about to expired. 

So I combined these ingredients together, and I have these ♡Matcha fruity pebbles cookies♡ at the same time I also baked some cornflakes cookies . As usual happiness comes in double for me , two different cookies to indulge ^^.

The recipe that I'm using is adapted from The Baking Biatch's cornflakes cookies , for matcha fruity pebbles cookies , I made a little changes by replacing the cornflakes to fruity pebbles & I also added in 1 teaspoon of matcha green tea powder.

♡Matcha fruity pebbles cookies♡

(Yields around 28-30 wide cookies)

INGREDIENTS :

100g unsalted butter, softened,

100g castor sugar,

1 egg (approximately around 55g)

175g self-raising flour

1 teaspoon matcha powder

70g fruity pebbles

1) Preheat oven to 160ºc degrees Celsius. 

Cream the softened butter & castor sugar until light & creamy. (Please use only castor sugar for cookies as fine sugar can be tad too grainy for cookies when eaten as they're not baked for a very long duration.) You can use machine whisk or even a wooden spoon. 

2) Gradually add in the egg, mix well. Sift in the flour & matcha powder. The paste mixture should be soft & pliable.

3) Spoon about 1/2 tsp of cookie dough and roll into a ball. Have the fruity pebbles ready in a deep dish. Fruity pebbles are smaller bits & they stick to the cookie dough very easily so we doesn't have to crushed them like cornflakes which is in bigger pieces in order to stick em' to the cookie dough much better.

4 ) Roll the cookie dough Place the cookie dough into the fruity pebbles , gently press & the fruity pebbles will stick to the dough.

5) Place the rolled cookied on a non-baking sheet or lined with baking paper. Do space the cookies as they Will spread somehow.

6) Using a fork, gently press the cookies down to flatten them to allow through baking. Bake the cookies for 15-20 minutes or till they're lightly browned.

7) Remove from oven & allow to cool completely before storing them into an air-tight container. (These cookies did spread quite abit but they were relatively easy to pry apart.)