So I mentioned earlier that biscotti keep for about a month, well these Green Tea sable cookies have a slightly shorter lifespan. They only last about a week but a week of goodness nonetheless. Green tea/Matcha is actually my favourite baking ingredient; it pairs fantastically well with white chocolate and tastes just as good as a key ingredient by itself. I love a green tea latte, Starbucks and Gloria Jeans used to have an Iced Green Tea Frappaccino (slightly sad that they longer have it), I even love cold green tea, Ichibanboshi do a mighty Iced Green Tea Cappuccino, well you get the gist of it, I do love my green tea!
This recipe has been taken out of Keiko Ishida's 'Okashi - Sweet Treats made with Love'; a gorgeous collection of Japanese inspired baked treats that I get hungry over just flipping through the pages! The recipes need a good read through before you make a start as I find a few of the steps in the recipe happen a bit back to front. Below is my rewrite of how I went about making it.
Beat together in a large bowl 150g softened unsalted butter, a pinch of salt and 130g sifted icing sugar until softy and creamy.
Add 2 egg yolks and mix well. Add 240g sifted plain flour and 15g sifted green tea powder to the mixture and fold in with a spatula. Cover the bowl with plastic wrap and place in the fridge for about 15 minutes.
Divide the dough in half and roll out two large logs (about 3.5cm in diameter) and wrap in baking paper. Refrigerate until firm.
Preheat oven to 150 degrees. Take logs out of the fridge and dip edges in granulated sugar.
Cut logs into 7mm thick rounds.
Place cookies on a lined baking tray. Brush a little egg white over the cookies.
Bake for about 25 minutes and then remove and leave to cool on a wire rack.
I'm probably going to sound a little biased but I love these green tea cookies! They had just the right amount of sweetness to balance the bitterness of green tea and well, I really had to keep an eye on myself (and my brother) and stop ourselves from eating through the whole batch.
As for any tips and pointers, do keep an eye on these when they're in the oven. If they start to brown, they will brown very quickly so get them out of the oven; don't walk away. At the end of the 25 minutes, don't worry if they are still looking a little soft. Take them out and the residual heat inside the cookies will make them cook further when you have them standing out to cool down. Enjoy!