Romias Cookies

Romias Cookies


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Makes 30 Almond Romias Cookies and 30 Matcha Sesame Romias Cookies

INGREDIENTS
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Unsalted Butter - Room Temperature 120g
Icing Sugar - SIFTED 70g
Egg 1

ALMOND COOKIES
Cake Flour - SIFTED 90g
Pinch of Salt

MATCHA COOKIES
Cake Flour - SIFTED 85g
Matcha Powder 5g

ALMOND FILLING
Almond Flakes 30g
Honey 20g
Unsalted Butter 20g
Light Brown Muscovado Sugar 20g

SESAME FILLING
Black Sesame Seeds 15g
White Sesame Seeds 15g
Honey 20g
Unsalted Butter 20g
Light Brown Muscovado Sugar 20g


INSTRUCTIONS
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1. To make the filling: Place honey, unsalted butter and muscovado sugar in a saucepan over medium heat and bring to a boil. Add almond flakes, stir through. Pour the mixture on a piece of parchment paper, roll it up and refrigerate. Repeat the steps with sesame seeds.

2. Preheat the oven to 160℃. Cream butter and icing sugar until pale and fluffy. Add the egg in 3 batches, mix until combined.

3. Evenly divide the batter into two halves, add cake flour and a pinch of salt to one bowl, and add cake flour and matcha powder to the other bowl, mix well until combined.

4. Scrape the batter into a pastry bag with the romias nozzle. Pipe in shape of a small crown onto a tray.

5. Slice the filling about 3 mm thick, place the almond filling in the centre of the plain cookies and sesame filling in the centre of the matcha cookies.

6. Bake at 160℃ for 15- 17 minutes, until lightly browned. Cool the cookies on a rack. Store in an airtight container.


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