Matcha Sablés |
But for this occasion, the matcha sablés seemed like the perfect choice: super cute, easily transportable, and full of matcha! (N.B. in the book they're titled: "Green Tea Sablé Cookies" - my adapted recipe is included below).
I made a few little adaptations to Keiko's recipe, first of which was that I doubled the matcha powder!
Flour and matcha powder |
President La Motte butter with fleur de sel |
Creamed butter |
With everything mixed up, the dough became a rather serious, malevolent dark green.
Matcha log! |
Raw Sablés |
...and pressing a few little green tea leaves into each one. It takes a bit of time, but looks so pretty! Totally worth the effort, especially if you already have some green tea leaves lying around.
Decorated with green tea leaves |
Matcha Sablés |
Matcha Sablés |
Matcha Sablés
(Slightly) adapted from Okashi by Keiko Ishida
Ingredients
120 grams plain four
7-15 grams matcha powder
75 grams butter (unsalted or salted, depending on your taste), at room temperature
65 grams icing sugar
A pinch of salt
1 egg, separated
Extra caster sugar for rolling
Green tea leaves for decorating
Method
Sift flour and matcha powder together. Set aside.
Cream the butter, icing sugar and salt until soft and creamy. Add egg yolk and mix well. Fold in the matcha powder and flour. Cover dough with cling wrap and refrigerate for 15 minutes or so.
Place the dough onto a large sheet of cling wrap, and form into a log 3.5 centimetres in diameter. Wrap the log in the cling wrap, and refrigerate until firm.
Preheat the oven to 180C.
Sprinkle the caster sugar onto a chopping board or other flat surface. Place the log on the sugar and roll to coat the edge of the log in the sugar. Slice into rounds about 7 millimetres thick. Place the rounds onto a lined baking tray. Brush with the reserved egg white, and press a few green tea leaves into each biscuit. Bake for about 25 minutes, then allow to cool on a wire rack to firm up before serving.
Makes about 25
6 comments
These look wonderful (and I bet you could get away with saying they're kind of healthy too :P).
ReplyDeleteGreat job! It sounds like an interesting book that you're baking from too.
Yes yes yes, matcha is all well and good and these look delightful, but SARAH! SARH THE MONT BLANC! MY FAVOURITE DESSERT (or one of 'em, anyway, which I haven't had access to in a goodly three years or so).
ReplyDeleteOh I bought some of that President La Motte at the GFWS and it was delicious! I love the green-ness of these cookies. Pure matcha :) YUM!
ReplyDeleteThat butter is way too cool, I need to get my hands on some!
ReplyDeleteWhat perfect timing - my brother brought me some matcha from Japan last month and I was just wondering how I could use it in baking... Thanks!
ReplyDeleteWhat a perfect recipe for Catty! She does love the matcha! The butter is perfect for sables too :D
ReplyDelete