This was a nice green tea shortbread cookie recipe. I was
short on time, so I put the dough for only 1 hour before slicing it into
cookies. After slicing the dough, I placed them on a baking sheet in the
freezer for 10-15 min before baking. I baked the cookies for 12 min. Next time,
I could probably even bake these for 11 or 11 ½ min.
Green
tea white chocolate cookies (~from JustOneCookbook)
Ingredients
2 cups
all-purpose flour (plain flour) (If you use a measuring cup, follow this
method: fluff your flour with a spoon, sprinkle it into your measuring cup, and
use a knife to level it off. Otherwise, your flour ends up with more than 240
g.)
2 ½ Tbsp
matcha green tea powder (1 Tbsp matcha is 6 g)
¾ cup
unsalted butter (softened)
1 cup
confectioners’ sugar/powdered sugar (1 cup + 2 tsp to be precise)
pinch
kosher/sea salt (I use Diamond Crystal; use half for table salt)
2 large egg
yolks
¼ cup white
chocolate chips
Directions
1.
Gather all ingredients
2.
Combine 240 g (2 cups) all-purpose flour and 15
g (2 ½ Tbsp) matcha green tea powder in a large bowl.
3.
Sift the flour and the matcha powder.
4.
In a stand mixer with the paddle attachment or
in a large bowl with a hand mixer, beat 170 g (¾ cup) unsalted butter until
smooth and creamy. It’s important to soften the butter ahead of time.
5.
Add a pinch of salt and blend.
6.
Add 130 g (1 cup + 2 tsp) powdered sugar and
blend until soft and light. Scrape down the bowl as needed.
7.
Add 2 large egg yolks and mix well until
combined.
8.
Gradually add the flour and matcha mixture and
mix until well-incorporated.
9.
Add 50 g (¼ cup) white chocolate chips and mix
all together.
10.
Cut the dough in half and shape into 2
cylinders, about 1 ½ inch (4 cm) diameter, 7" (18 cm) long.
11.
Wrap the logs in plastic wrap and chill in the
refrigerator until firm, at least 2 hours (put in
fridge for 1 hour before slicing; after slicing, put in the freezer for 10-15
min before baking). Optional: you can place the logs on a bed of rice
while chilling. It’ll keep the dough in a nice cylindrical shape, so your
cookie slices won’t be flat on one side. To Store: You can also freeze the
unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. To bake,
let sit at room temperature for about 10 minutes before cutting and baking. Do
not let the dough fully defrost.
12.
Preheat the oven to 350ºF (175ºC). For a
convection oven, reduce cooking temperature by 25ºF (15ºC). Line the baking
sheet with parchment paper or silicone baking liner. Remove the dough from the
plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7
mm)-thick rounds. If the dough is too hard, wait for 5 minutes or so. Place
them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
13.
Bake the cookies at 350ºF (175ºC) for about 15
minutes (baked 11-12 min), or until the edge of
the cookies starts to get slightly golden brown.
14.
Remove from the oven and let cool on the baking
sheet for 5 minutes; then carefully transfer to a cooling rack and let cool
completely.
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