Baking has been the #1 hobby getting me through quarantine, but plants are a close second. 12 new plants in the last two months, on top of all the baked goods, is probably a cry for help, but here’s a recipe to celebrate that.
I mentioned this on my Instagram post, but you don’t need to buy a $50 monstera off Facebook (unless it’s variegated or has lots of leaves). Seemingly rare plants are actually pretty common, and I have seen way too many websites and listings that grossly overcharge (i.e. Sill), so here are some places you can find popular plants:
Trader Joe’s:
- monstera ($19.99)
- fiddle leaf fig (I want to say this one was also under $20 but unsure)
- succulents
- air plants
Whole Foods:
- fiddle leaf fig ($14.99; small but comes with a pot)
- alocasia polly
- zz plant
- succulents
what you need
- 1⁄2 cup (110 g) butter
- 80 g sugar
- 1 egg white
- 180 g flour
- 1.5 tsp baking powder
- 1.5 - 2 tbsp matcha (adjust depending on how strong you want it)
- pinch of salt
what you need to do
- Preheat your oven to 350 deg F.
- Cream the butter and sugar.
butter + sugar - Mix in the egg white.
mixture from step 2 + egg white - Combine all of your dry ingredients.
flour + baking powder + matcha + salt - Mix your dry ingredients into your wet ingredients.
mixture from step 3 + mixture from step 4 - Roll out and cut into desired shapes.
- Bake at 350 deg F for 7-8 minutes.
substitutions
- You can use a whole egg instead of two egg whites if you plan to double the recipe.