My
family loves the flavors of matcha and black sesame so they really liked these
cookies. Instead of storing them for 4 hours before baking, I ended up only
storing them for 2.5 hours before baking. I baked these for 10 min and 30
seconds.
Ingredients
Matcha
Dough
1.5
cups flour
2
tablespoons matcha powder
3/4
teaspoons salt
3/4
cup unsalted butter, room temperature
1/2
cup granulated sugar
1
large egg yolk
Black
Sesame Dough
1/3
cup black sesame seeds
1/2
cup granulated sugar
3/4
teaspoon salt
3/4
cup unsalted butter
1.5
cups flour
Directions
1.
Preheat oven to 350 degrees.
Matcha
Dough
2.
Combine flour, matcha, salt and
set aside.
3.
Cream butter and sugar until
light and fluffy (~ 2-3 min). Add egg yolk and whip to combine. Add the flour
mixture. Scrape dough and pat into a 6 x6 inch square.
Black
Sesame Dough
4.
Combine flour and salt.
5.
Pulse the black sesame seeds and
sugar in food processor and pulse for 25 seconds.
6.
Cream butter and then add black
sesame/sugar mixture. Can add to the same bowl as the matcha dough and do not
need to rinse the bowl after processing the matcha dough. Add the flour mixture.
7.
Scrape dough and pat into 6 x6
inch square.
Prep
Cookies
8.
Store both matcha and black
sesame dough into fridge for 30 minutes
9.
Unwrap and I placed matcha layer
on bottom and black sesame layer on top. I then cut it into 6 strips. I then
placed 1 matcha/black sesame payer on top of another one so that there were 4
layers- matcha, black sesame, matcha, black sesame.
10.
I pressed the layers together
and wrapped with saran wrap. I left it as rectangular strips instead of shaping
them into circles.
11.
I left them in fridge for 2.5 hours
(NY times says to store for 4 hours).
12.
I cut them so that they were 1/8
inch thick and baked for 10 min and 30 sec at 350 degrees.
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