Batch 1: Followed recipe exactly, used 100% icing sugar. Light green tea aroma with buttery fragrance. Mildly sweet. Lovely light green shade. Wonder why they had such big 'pores'.
Batch 2: Increased matcha powder to 2 tbsps, used 50% icing sugar + 50% caster sugar. Cookies still had big pores, turned out a darker shade of green, had a stronger green tea aroma, and is slightly more bitter than Batch 1.
Green Tea Cookies
3/4 cup (2.25 oz) Caster sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup (8.5 oz) Plain flour
3 Large egg yolks
1.5 tbsp Matcha (powdered green tea)
1 cup Coarse granulated sugar (for coating)
- Preheat oven to 175`C. Grease pan.
- Whisk sugar and green tea together in a bowl.
- Add butter and green tea/sugar mixture. Mix until smooth and light in color.
- Add the flour and mix until well combined.
- Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
- Form the dough into rolls and wrap them with wrappers*.
- Rest and chill for at least 2 hours.
- Toss each roll of dough in a tray of coarse granulated sugar to coat.
- Cut cookie into 0.7mm thick slices.
- Place the sugar-coated cookie on baking pan.
- Bake at 175`C for 15-18 minutes, or until slightly golden around the edges.
1. Made wrappers by cutting plastic bags through to get 'plastic bag sheets'. It is less messy, cleaner and easier to shape the dough into the desired shape this way.