Making green tea cookies

This green tea flavor is nothing Vietnamese but Japanese. However, I love everything with this taste (actually I’d prefer sweet things with green tea flavor than the green tea itself). In Japanese, it is called matcha. It is used to differentiate with other green tea powder because of its distinctive flavor and its high quality. Matcha ice cream is very nice. You can refer to my post, making ice cream without an ice cream maker. People use matcha to make green tea chiffon cake, green tea roll (the Swiss type),… Indeed, I wanted to make green tea roll but it would be nicer to have red bean paste inside the roll. So I switched into making green tea cookies since the ingredients were on hand. Green tea powder (or matcha) is the most critical thing you have to buy (likely in Chinatown). Other ingredients, I think are easily available in the kitchen.

Ingredients:

–       70g sugar powder

–       210g plain flour

–       3 egg yolks

–       150g unsalted butter

–       ½ teaspoon matcha

This will yield about 40 cookies like in the photo.

How to make:

  1. Cut butter into small chunks and let it outside with room temperature so it becomes soft.
  2. Sift sugar powder and green tea powder through a strainer into a big bowl so there is no small lump.
  3. Use an electric mixer to mix this flour above (sugar powder and matcha) with butter. Whisk egg yolks into this mixture.
  4. Gradually sift flour into the mixture just made above.
  5. Transfer this new dough into a nylon bag (the one used for kitchen). Divide into small part in more bags if necessary. Put the bags of this cookies dough into the fridge for about half an hour. Preheat the oven at 160 degrees.
  6. When the dough in the fridge looks set, take it out and flatten it. I used a wooden roller to make flatten the dough into 4-5mm. If you don’t have a big cooking space to do the rolling, divide into small parts and do it on a board. If you are afraid the dough will stick on the surface of the board, use plastic wrap to cover the board tightly. I did this and there was no stickiness.
  7. Cut the dough into shapes that you like. (You can make use of the left over parts by combining them together, rolling out and cutting one more time).
  8. Put the cut pieces into the oven for 8-10 minutes. Do the second round or the third round if you can’t put all cookies in one layer on the baking tray.

Cooking tip: the cookies will be tougher and crispy when they are cooled down with room temperature.

Cách làm bánh quy vị trà xanh này trên blog Kokotaru hay Góc bếp đã có bằng tiếng Việt. Mình chỉ viết công thức bằng tiếng Anh để cho một vài bạn ở công ty vì các bạn hỏi. Nhìn chung nhận xét của các bạn Tây đối với bánh có vị trà xanh là ‘unusal but nice’. :-)

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