For the matcha tree cookies, first make the cream. Bring 125 ml of whipped cream to the boil and dissolve the couverture in it. Pour the mixture into a plastic bowl and refrigerate.
For the dough, knead all the other ingredients to make a smooth shortcrust pastry. Chill the dough briefly, knead again and roll out on flour.
Cut out small trees and place them on a baking tray covered with baking paper. Bake at 170 degrees for 10 minutes. Makes about 3 baking sheets. Allow all cookies to cool.
Whip cold cream with a hand mixer until fluffy. Fill the cookies with the cream.
Preparation Tip:
Store the matcha tree cookies in tightly closing containers, otherwise the aroma will quickly dissipate.
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