I saw those panda cookies online and fell in love with it immediately. They look super cute and you almost start to feel a bit guilty eating them, lol. The process is slightly complicated for a beginner, but once you read through the instruction, it’s not that difficult to assemble. The key is to use the scale to measure the weight of the parts, so they end up being well proportioned for the panda’s nose, eyes and ears. It can also be a bit delicate to roll over, so be patient and take your time. You might need to repeat some steps if the dough breaks, for instance. However, once the baking is done, you will be happy to have those cute cookies.
Makes 24 small cookies
Kitchen Gadgets: Kitchen Scale, Oven
115 g cake/pastry flour
50 g powder sugar
2 tbsp soy milk
60 g vegan butter
1 tsp cake/pastry flour
1 tsp matcha powder
1 tsp cocoa powder
1. Sift 115 g cake flour with powder sugar into a mixing bowl. Mix well.
2. Sprinkle soy milk into it.
3. Cut butter into small cubes. Use a pastry blender to cut into the flour. When flour become fine crumbles, use your hand to mix and knead it into a dough.
4. Divide the dough into 3 parts: 140g, 80g, 30g.
5. Add 1 tsp matcha powder to 140g dough, 1 tsp cake flour to 80g dough, 1 tsp cocoa powder to 30 g dough, respectively.
6. Now, divide the cocoa dough into 5 parts: 3g (nose), 6g X 2 (eyes), 9.5 g X 2 (ears). Shape them all into about 18cm long. Of course feel free to shape them a bit shorter, then your cookies is going to look a bit bigger in the end, and less in quantities.
7. Then divide the original dough into 25g (chin), 10g (over the nose), and rest (sorry I didn’t measure the weight).
8. Also, divide the matcha dough into 12.5g (between the ears), and rest (sorry again I didn’t measure the weight).
9. Let’s start the assembling! First, lay out the “chin” dough from step 7 to a square, the length should be equal with the length of the stuff in step 6.
10. Place the “nose” dough on the top of the “chin” dough.
11. Place the “over the nose” dough over the nose.
12. Add two “eyes” dough on the side of it.
13. Roll over the rest of the original dough in step 7 over the top.
14. Add the “ears” dough on two sides.
15. Add the “between the ears” matcha dough between the ears.
16. Roll the rest of the matcha dough in step 8 over the whole thing. This would be the outside wrapper for the panda.
17. Shape it a little into square.
18. Put it in the fridge and let it sit for 1 hour.
19. Preheat the oven at 160 °C (320 °F ).
20. After the dough is cooled, use a sharp slicing knife to slice the dough into 5-6 mm thick cookie. Place them on the baking sheet. Feel free to reshape them a bit if needed.
21. Bake for 15 minutes. Done!