Knock, knock? Who’s there?
Irish! Irish, who?
Irish you a happy St. Patrick’s Day!!
Last week, we pitched Moringa powder against matcha powder in the Battle of the Greens. Long story short- moringa won. This week, we introduce how you can use moringa and matcha powder interchangeably for a better, healthier snack! These Moringa swirl cookies are fun, easy, and buttery-delicious. Perfect for your kid’s fun afternoon snack or your girlfriend’s tea-time treat.
Ingredients
Moringa swirl dough:
1/2 stick unsalted butter, room temperature
3 tbsp confectioners’ sugar
1/4 tsp almond or vanilla extract
1/2 cup all-purpose flour
1/2 tbsp Moringa powder, 1 tbsp for a stronger earthy flavor
1/4 tsp baking powder
1/2 tsp salt
Original swirl dough:
1/2 stick unsalted butter, room temperature
3 tbsp confectioners’ sugar
1/2 tsp almond or vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp of salt
Instructions:
1. Prepare the Moringa swirl dough first. Cream butter and confectioners sugar until smooth. Add extract and mix until incorporated.
2. In a separate bowl, whisk all dry ingredients together with the Moringa powder.
3. Incorporate the dry ingredients into the butter mixture in 3 batches. Mix well in between each batch.
4. The dough should be crumbly. Form a ball and divide into 1/2. Set aside.
5. Now we prepare the Original swirl dough. Repeat the same instructions as before.
Left: Original Dough, Right: Moringa Dough
6. Roll out each 1/2 of dough ball until about 1/8” thick. Using ziplock bags or saran wrap really helps in getting even thickness and same sizes. See what I mean in the pictures.
Alternative to using a rolling pin!
Rolled dough in Ziploc bags
7. Chill the flatten dough sheets for 15-30 minutes. Take out and remove from plastic. Place one color on top of the other then roll the two dough sheets to form a log. The log might crack and tear. Fret not! just smooth it back over with your fingers as best you can. When you bake it, the cracks will meld together like magic.
Original dough sheet on top of moringa dough sheet
The ends look funky, but still tastes great.
8. At this point, you can choose to keep the dough logs in the freezer to bake later. The frozen dough should be good up to 3 months. 3 months because, once upon a time, that’s how long it took for me to remember I put cookie dough in the freezer. The cookies were still just as delicious. Any longer than 3 months, bake at your own discretion.
9. Preheat oven at 325 degrees Fahrenheit. If the dough log is warm at this point, return to chill for another 15 minutes. If the log is frozen, let it sit and defrost for 10-15 minutes. The colder the dough, the easier it is to slice.
Once you slice to the center, the swirls line themselves up.
10. Bake for 8-10 minutes depending on how thick your cookies are. The cookies are ready when the edges start turning gold brown.
You can find many more yummy moringa recipes on our blog!
Golden brown on the edges!
