12 November 2012

MATCHA (GREEN TEA) SHORTBREAD

MATCHA (GREEN TEA) SHORTBREAD
Scotland meets Japan: Shortbread biscuits with a spicy, powdery green tea look and flavour. Like all things Matcha, these biscuits are a real treat. They are made with a considerably large amount of Matcha tea powder, but it is really worth it as you end up with lots of tasty biscuits. One thing I wanted to try, in addition to the original recipe, and remembering what a difference it made to the GREEN MATCHA TEA ICE CREAM, but then unfortunately I forgot in the end, was to add a pinch of salt to the dough, bringing out even more the Matcha flavour. 
MATCHA (GREEN TEA) SHORTBREAD
My biscuits were not as green once they were baked as the ones in the original recipe. I read afterwards that this might have had to do with the fact that they browned a bit too much. It says to bake them until they slightly brown at the edges, but I think it might have taken a bit of the colour and taste away. This can apparently be avoided by putting them on a double baking tray, but in this case I am not sure if the actual baking time will need to be increased. In any case, they were delicious and no wonder that Amai won a prize for 'Best Bakery Recipe'. I saw several bloggers mention these biscuits in their blogs
and quite a few made a comment about having eaten half the dough while still raw. I don't blame them!  :-)  But even if you are not the raw-dough-kind-of-person, you are still in for a pre-biscuit treat, as from the moment you open the Matcha tin until you put the cookies in the oven, you are seduced by the most incredible Matcha perfume. I guess all the mixing constantly releases tiny particles into the air. I literally did not leave the mixing bowl until the dough was finished... mmmmmhhhh...   :-)

Recipe Source: Lovescool: Amai’s Green Tea Sweets
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Makes 28 biscuits:
100g (5 oz) icing sugar
1.5 Tbsp Matcha (green tea) powder
150g butter, at room temperature
220-240g (8.5 oz) flour
3 large egg yolks
small cup granulated sugar for coating
also: cookie cutter (mine was 5 cm in diameter)
MATCHA (GREEN TEA) SHORTBREAD
Pre-heat the oven to 175°C/160°C fan/350°F. Line a baking tray with parchment paper. Sieve the icing sugar into a bowl, then add the green tea powder and whisk the two ingredients together with a hand whisk until the mixture is evenly light green. Cut the butter into cubes and put it into the bowl of an electric stand mixer. Add the green tea/sugar mixture then mix, using the paddle attachment (alternatively use an electric hand mixer) until the mass is smooth and fluffy and light in colour. 
MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD
MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD
Add the flour and mix until well combined. Add the egg yolks and keep on mixing until the eggs are fully incorporated and the dough just starts to form. Don't overbeat or the biscuits might get tough. 
MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD
Remove the dough onto the work surface, shape it quickly into a ball then flatten it out a bit. Wrap it into cling film then chill it in the refrigerator for app. 30 minutes or until the dough is firm. 
MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD
Roll the dough out to app. 8 mm thickness. Cut small discs with a cookie cutter. Put each biscuit one by one in a bowl of granulated sugar to coat. 
MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD
MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD
Place the biscuits on the lined baking tray - they don't rise a lot so can be put quite close together - and bake them in the pre-heated oven for 12-15 minutes. The biscuits are done when the surface feels hard and a small scratch makes a scratching noise. Leave to cool on a wire rack then store in a biscuit tin. 
MATCHA (GREEN TEA) SHORTBREAD
Enjoy with a glass of milk... 
MATCHA (GREEN TEA) SHORTBREAD

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MATCHA (GREEN TEA) SHORTBREAD      



MATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREADMATCHA (GREEN TEA) SHORTBREAD

Makes: 28 biscuits

100g (5 oz) icing sugar
1.5 Tbsp Matcha (green tea) powder
150g butter, at room temperature
220-240g (8.5 oz) flour
3 large egg yolks
small cup granulated sugar for coating

Pre-heat the oven to 175°C/160°C fan/350°F. Line a baking tray with parchment paper. Sieve the icing sugar into a bowl, then add the green tea powder and whisk the two ingredients together with a hand whisk until the mixture is evenly light green. Cut the butter into cubes and put it into the bowl of an electric stand mixer. Add the green tea/sugar mixture then mix, using the paddle attachment (alternatively use an electric hand mixer) until the mass is smooth and fluffy and light in colour. Add the flour and mix until well combined. Add the egg yolks and keep on mixing until the eggs are fully incorporated and the dough just starts to form. Don't overbeat or the biscuits might get tough. Remove the dough onto the work surface, shape it into a ball then flatten it out a bit. Wrap it into cling film then chill it in the refrigerator for app. 30 minutes or until the dough is firm. Roll the dough out to app. 8 mm thickness. Cut small discs with a cookie cutter. Put each biscuit one by one in a bowl of granulated sugar to coat. Place the cookies on the lined baking tray and bake them in the pre-heated oven for 12-15 minutes. The biscuits are done when the surface feels hard and makes a scratching noise when scratched. Leave to cool on a wire rack then store in a biscuit tin. 
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