A delightful recipe for Matcha Tuile that results in a perfect peel off from the mold. These cookies can be enjoyed fresh or stored for up to 2 days in an airtight container.
1: Preheat oven to 320°F.
2: Using a hand blender, blend together flour, powdered sugar, matcha, egg white, and butter.
3: Using an offset spatula, spread the batter onto a silicone tuile mold.
4: Transfer the mold onto a baking sheet and bake in the oven for 5 minutes.
5: While the tuile is still hot, remove it from the mold and let it cool on a plate or rolling pin to get a more leaf-like look.
6: Store in an airtight container at room temperature for up to 2 days.
