Tart Cookie Cups

Ingredients

Cranberry Dough

• 60 g egg
• 80 g fine sugar
• 30 g neutral oil
• 30 g melted salted butter
• 220 g self-raising flour
• 20 g custard powder
• 100 g chopped dried cranberries

Matcha Dough

• 60 g egg
• 80 g fine sugar
• 30 g neutral oil
• 30 g melted salted butter
• 220 g self-raising flour
• 20 g matcha powder

Instructions

Make the Cranberry Dough

1. Preheat the oven to 170°C. Lightly grease a muffin or cupcake tray.
2. Crack the egg into a mixing bowl and add the sugar. Using a hand mixer, beat until light and fluffy. The mixture should look pale and slightly thickened.
3. Add the oil and melted salted butter. Mix just until fully incorporated. The mixture should look smooth and glossy.
4. Add the self-raising flour, custard powder, and chopped dried cranberries. Mix until a soft, uniform dough forms. Do not overmix. Stop as soon as there are no dry spots.
5. Divide the dough into 12 equal portions. Roll each portion into a smooth ball and set aside.

Make the Matcha Dough

1. In a separate mixing bowl, add the egg and sugar. Beat until light and fluffy.
2. Add the oil and melted salted butter. Mix briefly until fully combined.
3. Add the self-raising flour and matcha powder. Mix until it comes together into a soft dough.
4. Divide the dough into 12 equal portions and roll into balls.

Assemble and Bake

1. Place one cranberry dough ball into each cavity of the greased tray. Place one matcha dough ball on top of each cranberry dough ball.
2. Gently press down with your palm to slightly flatten and secure them together. Use a cookie press to firmly stamp the top, flattening the cookie slightly and leaving a decorative imprint.
3. Bake for 18 minutes, or until the edges are lightly golden and the tops are set.
4. Let the cookies cool in the tray for a few minutes, then carefully remove and cool completely on a rack.