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Matcha & Yuzu Boule De Neige

Boule De Neige

Matcha & Yuzu snow ball cookies

 抹茶と柚子の

雪の玉クッキー

As the end of the year approaches and the evenings grow dark earlier, we prepare for the winter solstice known as tōji (冬至 ) in Japan .
I decided to give this French crumbly confectionery a make over after being inspired by the ones I saw in Muji Japan. Made with almonds and rolled in powdered sugar boule de neige means “snow ball”.
My very simple vegan recipe has a Japanese winter seasonal twist by using matcha tea powder and yuzu candied fruit peel coated in sugar (a wagashi from K. Minamoto .)
These small snow ball cookies make the perfect little tea time treat. Crispy crumbly cookie with a hint of matcha and almonds and subtle yuzu flavour. They also make a perfect home made gift.
I wanted to use Yuzu in this cookie for the winter solstice as Yuzu is often a symbol of this time. Please check out my previous posts on the winter solstice with more yuzu recipes .
To make Matcha & Yuzu Boule De Neige you will need:
90 grams of plain flour
40 grams of ground almonds
25 grams of granulated sugar
2 teaspoons of sifted matcha powder
6 tablespoons of melted odourless oil I used Tiana coconut butter
10 grams each of finely chopped blanched almonds and candied yuzu peel
Powdered sugar (icing sugar ) for decorating
Place all dry ingredients in a bowl except the icing sugar for decorating. Mix and then start to add the oil a little at a time mixing as you go. Finish by forming the mixture with your hands into a dough.
Either roll out flat or into a log so you can cut relatively equal pieces and roll each into a ball.
Place each ball on a baking sheet lined with parchment paper .
Bake for 15 mins in a preheated moderate oven.
Allow to cool completely then roll each ball in the powdered sugar.
Enjoy with your favourite tea or coffee.