Let’s get baking!
- 2½ cups unbleached flour
- 2 tbsp matcha (green tea) powder
** Matcha (抹茶) is a fine powdered green tea with a robust flavor. If your local grocery store doesn’t carry it, try an Asian specialty store, or order online. The cans are tiny, but a little goes a long way!
- 1 tsp baking powder
- ¼ tsp salt 1½ sticks or 12 tbs unsalted butter (room temp.)
- 1 cup sugar 2 medium eggs
- 1 tsp vanilla extract
- ¼ cup sugar
Start by preheating the oven at 350 F. Next, sift matcha powder into a bowl, to remove the clumps. In a large bowl combine sifted flower, baking powder, and salt. In a second bowl mix butter and sugar.
The butter sugar mixture should begin to get a fluffy texture as you mix it. Next, beat two eggs together in a bowl, and add vanilla extract. Add the egg and vanilla to the butter and sugar mixture.
Next, add the sifted matcha powder to the flour mixture, and mix well. When the dry ingredients are well mixed, begin to fold in the egg mixture.
The dough should stick together nicely in a ball but should not be overly wet nor dry. Roll the dough into two logs using saran wrap and leave in the freezer for about 30-40 minutes. The goal here being to make it hard enough to cut without sacrificing the shape. Yolanta prefers a rounded, rectangular shape so that it can be cleanly dipped in tea or milk.
Remove the logs and lightly roll the logs to remove any imperfections left by the seran wrap and to attain the desired shape. Roll the logs in the sugar so that they are well pressed into the dough’s edge.
Using a sharp knife, cut the logs into ¼” pieces and place them on a baking sheet lined with parchment paper. Bake for 20min or until the edges start to brown. Let it sit on the sheet for about 3 minutes before letting it cool on a wire rack.
“Instagram that sh*%. Then, enjoy with milk or tea.” — Yolanta
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