Mini Matcha Icebox Cakes
Makes 6 mini cakes (scale as needed)
Adapted from I am a Food Blog
INGREDIENTS
1 cup cold whipping cream
2-3 tsp matcha powder, to taste
1-2 tbsp icing sugar, to taste
24 cacao wafer cookies (recipe below)*
*You may also use Nabisco chocolate wafers
Beat the whipping cream until soft peaks barely start to form. Sift in the matcha and icing sugar and whip until combined. (If the cream starts to become too stiff from over-mixing, you can add in more whipping cream a tablespoon at a time and whisk in gently with a hand whisk until it reaches the right consistency.)Place down 6 wafers on a plate. Top each wafer with about 2 teaspoons of matcha whipped cream. Add a wafer on top of each and press down slightly. Repeat until each mini cake has 4 layers.
Place in the fridge overnight. Serve the next day.
Cacao Wafer Cookies
Note: The recipe makes 50-60 cookies. Depending on how many mini icebox cakes you make, you may not need to use all of them. You can freeze the rest to use in the future.
1 1/2 cups (6.75 ounces) all-purpose flour
3/4 cup (2.4 ounces) cacao powder
1 cup plus 2 tablespoons sugar
1/4 tsp salt
1/4 tsp baking soda
14 tbsp (1 3/4 sticks) unsalted butter,
slightly softened
3 tbsp whole milk
1 tsp vanilla extract
Combine flour, cocoa powder, sugar, salt, and baking soda in a large bowl and mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Work in the butter using a pastry cutter until well combined. Add in milk and vanilla. Mix until well combined. Knead dough a few times to make sure it is evenly blended.
Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour or longer.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper. Cut the log of dough into slices 1/8-inch to 1/4-inch thick (depending on your preference). Place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate. If you cut the cookies thinner, the baking time will be shorter.
Cool the cookies on the baking sheets on racks. Store cookies in an airtight container for up to two weeks or be freeze.
Note: The cookies should crisp as they cool. If they don’t, return them to the oven to reheat and bake a little longer, then cool.
Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour or longer.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper. Cut the log of dough into slices 1/8-inch to 1/4-inch thick (depending on your preference). Place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate. If you cut the cookies thinner, the baking time will be shorter.
Cool the cookies on the baking sheets on racks. Store cookies in an airtight container for up to two weeks or be freeze.
Note: The cookies should crisp as they cool. If they don’t, return them to the oven to reheat and bake a little longer, then cool.
All Images © 2023 Lauren Monaco | Lauren Monaco | Minty’s Table | Contact
