Matcha Tea Biscuits Recipes

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MATCHA TEA BISCUITS



Matcha Tea Biscuits image

Sweet matcha, Japanese green tea that has been ground into a fine powder and combined with sugar, sets these biscotti-like cookies apart.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 large egg, lightly beaten
1/3 cup sweet matcha
1/2 teaspoon pure vanilla extract
1/2 cup neutral-tasting oil, such as safflower
1/3 cup blanched almonds, lightly toasted and coarsely chopped
1/3 cup candied ginger, finely diced
Sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, whisk egg, matcha, and vanilla until smooth. Slowly pour oil into egg mixture, whisking constantly until incorporated. Add flour mixture and stir until smooth; mix in almonds and ginger. Chill 30 minutes.
  • Divide dough into thirds, and shape each into a log, 1 1/2 inches wide by 6 inches long. Place on a parchment-lined baking sheet, spacing 3 inches apart. Bake, rotating sheet halfway through, until center is firm and bottom edges are slightly golden, 18 to 20 minutes. Remove from oven and sprinkle about 1 tablespoon sugar evenly over logs. Let cool on sheet 15 minutes, then cut into 1/2-inch-thick slices using a serrated knife.
  • Arrange slices on parchment-lined baking sheet, cut side down, and sprinkle evenly with about 2 teaspoons more sugar. Bake until firm in center, 6 to 8 minutes. Let cookies cool on baking sheet on a wire rack, 5 minutes. Flip cookies, and sprinkle evenly with about 2 teaspoons more sugar. Return to oven, and bake until slightly browned on edges, about 6 minutes more. Let cool completely on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

GREEN TEA COOKIES



Green Tea Cookies image

The addition of green tea leaves and matcha add a fragrant, floral-note to these shortbread-like cookies. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 dozen

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
2 tablespoons finely ground green tea leaves (from about 8 tea bags)
1 tablespoon matcha
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup plus 2 tablespoons confectioners' sugar

Steps:

  • Whisk together flour, tea, matcha, and salt in a small bowl. Cream together butter and sugar in a mixer bowl on medium until pale and fluffy, about 3 minutes. On low, slowly mix in flour mixture until just combined.
  • Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs 1 1/4 inches in diameter. Roll each log in parchment, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Freeze 1 hour.
  • Preheat oven to 350 degrees. Unwrap frozen logs and slice 1/4 inch thick. Place an inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on baking sheets on wire racks.

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