We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
Ingredients:
Directions:
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Swift together flour and matcha in a large bowl and set aside.
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In a separate bowl, beat the butter with a pinch of salt until it is creamy and smooth.
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Add the confectioners’ sugar to butter and continue to beat until it is a bit fluffy.
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Add the egg yolks to the butter mixture and keep beating.
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Slowly add the flour mixture while mixing and blend until smooth.
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Form the dough into a ball and divide in half. Create two dough logs that are about 4cm in diameter.
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Wrap the logs in plastic wrap and refrigerate for several hours (until firm and you can cut slices without squishing the log).
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When ready to bake, preheat the oven to 350° F and line your baking sheet with parchment paper.
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Slice the dough into 7-8mm thick rounds, place them on the baking sheet with a couple centimeters of space between each. The cookies will not spread.
- Bake for about 15 minutes, until the cookies just start to get golden edges. Cool on the baking sheet for at least 5 minutes before transferring to cooling rack, or tasting one.
. Fumi has been gobbling these up. Enjoy with a cup of hot tea.
Servings: 24 cookies
Prep time: 25 minutes ...&media=//cdn.shopify.com/s/files/1/0290/9689/articles/IMG_8599_1_600x.jpg?v=1608666189){kind=link}
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Beet Kinpira
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
