Keiko Ishida’s Okashi cookbook have me coming back again for more of his matcha green tea recipes. What I do really like about his recipes is that his instructions are straightforward and the number of ingredients are usually kept minimally low at below ten items. I’m also constantly on the search for simple, effortless recipes that (hopefully) yield great results so this was a must-try. This time round I picked the Green Tea Sablé Cookies recipe for a try-out. I’m never sick of green tea flavoured anything!
To switch things up a little, I added 20g of unsalted crushed cashews in the combined yolk + flour mixture and split into two separate doughs – one added with 1tbsp green tea powder, the other with 1tbsp unsweetened cocoa powder. I reckoned a little extra nut crunch would only do more good than harm to the cookie, yes? I also reduced the sugar content to 100g since I’d prefer a more intense green tea and cocoa flavour.
Adapted from Okashi – Sweet Treats Made with Love by Keiko Ishida
240g chilled pastry flour or top flour
15g green tea powder
150g unsalted butter, softened
130g confectioner’s sugar
2 egg yolks
a pinch of sea salt
- Sieve flour twice. Set aside.
- Beat butter, icing sugar and salt until soft and creamy (Use an electric mixer with paddle attachment. Beat softened butter on low speed for 30s. Add sugar and beat on high speed for a couple minutes till pale yellow). Add egg yolks and mix well. Add flour and fold in with a spatula. (At this point, divide dough mixture into two portions, if desired, and sieve in green tea powder and cocoa powder into each dough.) Cover dough with cling wrap and chill in the refrigerator for about 15 minutes.
- Shape each chilled dough into a log about 3.5cm in diameter. Wrap log with parchment paper and repeat with the other portion of dough. Refrigerate dough until firm. (I rolled the dough flat and had them cut into square pieces instead as I never seem to ever get a perfectly round shape when slicing logs.)
- Preheat oven to 150C. Cut logs into 7mm thick rounds.
- Place cookies on baking tray lined with parchment paper.
- Bake for about 25 minutes, then remove and leave to cool on a wire rack before serving. Store cookies in an airtight container at room temperature for up to 10 days. (I baked them for about 5-7 minutes longer as they were thicker and took longer for the center to crisp up. I’d recommend slicing them thinner if you prefer crispier cookies.)
For reference, an article written by CraftyBaking and BakerTan shares some great tips and pictorial guidelines on creaming butter and sugar. A well-creamed butter should be pale yellow / ivory in colour, slightly gritty and thick creamy in texture and would have a noticeable increased in volume.