Since holidaying in Japan, I had this urge to consume anything green tea or think about what foods I can add green tea to. I found this amazingly looking recipe by Namiko Chen from Just One Cookbook that I just had to try. I made a few tweaks and it came out quite nicely if I do say so myself. Not too buttery, and a lovely green tea aroma to it.
Makes: 36 cookies (60 small cookies)
Preparation Time: 20 mins
Cooking Time: 20 mins
240g plain flour
20g green tea powder
150g unsalted butter, softened
120g icing sugar
1/8 tsp salt
2 large egg yolks
60g chopped macadamias (or 60g white chocolate chips if prefer something sweeter)
1. Sift the plain flour and green tea powder in a medium sized bowl.
2. Beat the butter, icing sugar and salt until light and fluffy.
3. Add the two egg yolks and beat until combined.
4. In small batches, add the flour and green tea powder into the wet mixture until combined.
5. Evenly fold in the chopped macadamia nuts (or white chocolate chips).
6. Split the dough into two even sized portions and shape into cylinders.
7. Lay out cling wrap, about the size of chopping board, and place the dough on top.
8. Wrap the dough tightly, and if need be, wrap it in more cling wrap to give it a firm shape.
9. Place in the refrigerator for a two to three hours (or overnight). However, if pressed for time, you can pop it in the freezer for around 30 minutes until it has hardened but still able to cut.
10. Preheat oven to 150°C (300°F). Take out the dough from the fridge (or freezer) and remove the cling wrap. Slice the cookies to around 7mm thick or as preferred and place onto a baking tray, 3-4 cm apart.
11. Bake for 20-22 minutes, or until the bottom of the cookie is slightly browned.
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