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|
With everything mixed up, the dough became a rather serious, malevolent dark green.
...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|
(Slightly) adapted from Okashi by Keiko Ishida
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
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