Hojicha Cookies

I love Hojicha, which is why I wanted to try these cookies. The Hojicha taste was very subtle. Next time, for a stronger flavor, I might try to increase the amount of tea, steep the butter in tea, or let the cookies sit in the fridge longer before baking. 

Hojicha Cookies (~from Recipes-List.com)

Ingredients

·        2 tablespoons (about 8 grams) hojicha tea (used 4 tea bags)

·        1/2 cup (120 g) butter, at room temperature

·        1/3 cup (70 g) sugar

·        1 egg

·        1 1/3 cup (160 g) brown rice flour (used regular flour)

Preparation

1.      Step 1 In a small sauté pan, toast the tea over medium-low heat until fragrant, about 2 minutes, then grind with a spice grinder to a coarse powder.

2.      Step 2 Cream together the butter and sugar, then add the egg and mix well. Add the ground tea and flour, mix well, then wrap the dough in plastic and refrigerate until firm, 15 to 30 minutes.

3.      Step 3Remove the dough and roll it into a log approximately 11/2 inches in diamater. Wrap in plastic again and refrigerate or freeze until very firm, about 1 hour.

4.      Step 4Heat the oven to 350 degrees. Cut the dough into rounds a little thicker than 1/4 inch. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake until the cookies are set and lightly golden underneath, 15 to 20 minutes.