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Matcha tea cookies
Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothersby Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
YIELDS
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons matcha tea powder
- 2/3 cup salted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1/2 cup toasted pine nuts
- 200 grams white chocolate, chopped
- Wax paper or plastic wrap
Directions
- Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
- Cream the butter using a hand mixer or a stand mixer.
- Add the brown sugar and beat until the mixture is light and fluffy.
- Add the eggs and beat to combine.
- Mix in the flour mixture in three batches, beating well after each addition.
- Add the pine nuts and chocolate and stir just to incorporate.
- Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
- Shape the dough into five centimeter diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
- Refrigerate for at least two hours.
- Preheat the oven to 325°F.
- Slice each roll into ten to twelve cookies. Place the cookies on parchment paper–lined baking sheets. Bake for nine to twelve minutes, depending on whether you like a softer cookie or a crisper one.
Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies. The cookie rolls will keep refrigerated for up to one week, or frozen for up to six months. Thaw the rolls in the refrigerator for 24 hours before slicing.
