Taste Bud Tuesday: Green Tea Cookies

Photo Credit: Chocolate and Zucchini

We stumbled across this delicious recipe on French food blog, Chocolate and Zucchini. Packed full of anti-oxidents they must be good for you right?...and did we mention they're green, how fun!

Ingredients
100 grams (7 tablespoons) butter
50 grams caster sugar
1 egg yolk
90 grams flour
40 grams (6 tablespoons) finely ground almonds
2 tablespoons Matcha* (green tea powder)
2 tablespoons cane sugar

Method
In a medium mixing bowl, cream together the butter and caster sugar with a spatula. Add the egg yolk and mix it in thoroughly.

In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lumps. Add this to the first bowl and stir until the mixture comes together to form a ball, don't overwork the dough. Roll it into a log, wrap it in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).

Preheat the oven to 180°C and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit if necessary. Using a sharp knife, cut the log into 1cm slices and arrange on the prepared baking sheet. Remember the cookies will spread a little so be strategic when placing them.

Slip into the oven and bake for 12 minutes, or until the cookies just begin to turn golden at the edges. Let them rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.

Make a cup of a tea (preferably iced in this sweltering weather), grab a cookie and enjoy.

*Matcha powder can be found at asian grocers or at your local tea shop.

Bon Appétit!

Tastebud Tuesday: Lattice Top Cookies

Photo Credit: Not Martha.

How cute are these lattice top cookies? We borrowed this recipe from Not Martha and can't wait to whip up a batch... The perfect project for a rainy day!

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons sugar

1 1/4 teaspoons coarse salt

2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces

4 to 6 tablespoons ice water, plus more if needed

Directions

Pulse flour, sugar and salt in a food processor to combine. Add butter and process for about 10 seconds or until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds). Divide dough in half, wrap each in plastic and refrigerate for at least 1 hour.

Roll out two rounds of dough, rolling each between two layers of baking paper. Cut into strips and layer them into a lattice pattern (see detailed directions here) then using a circle cookie cutter, cut out the cookies and remove the excess dough. Transfer cookies on to a baking tray and dab them with butter and sprinkle with cinnamon sugar. Then pop into the oven for about 20 minutes at 180 degrees until golden brown and you’re done!

Finally, enjoy!