Green Tea Sables Recipes

GREEN TEA SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
• Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
• Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
• Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
• Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.

JAPANESE GREEN TEA PETITS FOURS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
• In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
• Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
• To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.

GREEN TEA SABLES

Steps:

• Remove the butter from the refrigerator and leave it on the counter while prepare the other ingredients. You want the butter to be cool but pliable.
• You can crush the tea with a mortar and pestle or you can put it between pieces of parchment or wax paper and crush with the bottom of a glass. Any way you do it, you want to end up with enough crushed tea to measure 1 1/2 teaspoons.
• Put the tea, sugar and salt in a large bowl and, using your fingertips, rub the ingredients together until you smell the aroma of the tea. Add the flour and stir everything together to mix well.
• Cut the butter into 16 pieces. Drop them into the bowl, toss with your fingertips just to coat the pieces and then set to work rubbing the butter into the flour mixture to make a soft dough that will stick together when you press it between your fingers. Knead the dough gently to work it into a ball and then divide the ball in half.
• Shape each piece of dough into a log about 7 inches long. Take care that the logs are solid-it's easy to end up with hollows (you can feel them), which will turn into holes in the cookies. Wrap the logs and refrigerate them for at least 3 hours, or freeze for at least 1 hour.
• When you're ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Sprinkle some raw, sanding or granulated sugar on the counter and roll the logs in it, just to coat the exterior. Trim the ends of the logs if they're ragged, then slice into rounds that are 1/3 inch thick. Put the cookies on the baking sheets, at least 1 inch apart.
• Bake for 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back at the midway point, or until the cookies are golden brown on the edges and bottom but still pale on top. Let the cookies cool on the sheets for a few minutes, then transfer them to racks to cool to room temperature.

FRENCH SABLES

Steps:

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

GREEN TEA SABLES

Steps:

• Remove the butter from the refrigerator and leave it on the counter while prepare the other ingredients. You want the butter to be cool but pliable.You can crush the tea with a mortar and pestle or you can put it between pieces of parchment or wax paper and crush with the bottom of a glass. Any way you do it, you want to end up with enough crushed tea to measure 1 1/2 teaspoons.Put the tea, sugar and salt in a large bowl and, using your fingertips, rub the ingredients together until you smell the aroma of the tea. Add the flour and stir everything together to mix well.Cut the butter into 16 pieces. Drop them into the bowl, toss with your fingertips just to coat the pieces and then set to work rubbing the butter into the flour mixture to make a soft dough that will stick together when you press it between your fingers. Knead the dough gently to work it into a ball and then divide the ball in half.Shape each piece of dough into a log about 7 inches long. Take care that the logs are solid-it's easy to end up with hollows (you can feel them), which will turn into holes in the cookies. Wrap the logs and refrigerate them for at least 3 hours, or freeze for at least 1 hour.When you're ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.Sprinkle some raw, sanding or granulated sugar on the counter and roll the logs in it, just to coat the exterior. Trim the ends of the logs if they're ragged, then slice into rounds that are 1/3 inch thick. Put the cookies on the baking sheets, at least 1 inch apart.Bake for 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back at the midway point, or until the cookies are golden brown on the edges and bottom but still pale on top. Let the cookies cool on the sheets for a few minutes, then transfer them to racks to cool to room temperature.Cook's NoteThe unbaked logs of dough will keep in the refrigerator for up to 3 days and can be frozen for up to 2 months; cut and bake directly from the freezer. Baked, the cookies will keep in a sealed container for about 4 days at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.