The shortbread cookie you see here is legendary and has a cult followings. It is so good that it won itself a Golden Scoop Award, not to mention that it is insanely popular among many food bloggers (you can find the list here) . It is not difficult to understand why after eating a few (Okay, I lied. It was more like a few dozens!). These cookies are the creation of Kelli, the owner of Amai Tea & Bake House in New York City. She has posted the recipe to her blog – Lovescool – some time back and I bet it was due to popular requests by fans^^
I didn’t learn of her shop and the cookies until I seen it here years after she posted the recipe. I immediately fell in love with the elegant packaging hoping that I can have a taste of them. You can imagine how happy I was when I found out that she has posted the recipe to her blog!
To my surprise (and everyone else), the recipe called for ingredients that I already have and the instruction was easy to follow. However, it does take time (patience too) to do the chill – cut – chill dough process though your work will be rewarded! Also, the quality of matcha plays a major role here as it is the main flavoring. I strongly advise that you use the best quality of matcha that you can find or afford. I used matcha from Uji, the area known to produce the finest matcha in Japan and the world. You certainly can taste the differences between so so and premium matcha. The color definitely shown too – better quality matcha equals more brilliant color.
These cookies are just as good as everyone promised and more! They are exceptionally delicate, crumbly and have a distinctive matcha aroma and the most brilliant shade of jade! The recipients of these cookies can’t agree more - I baked these cookies as holiday treats to friends along with the icebox cookies that everyone raved about^^
Btw, I must have baked hundred dozens because I was forever “tasting” the cookies so it seem like I don’t ever have enough to pack the boxes ;)
Sablés au thé vert – makes 2 dozens
I thought you should know:
- Make sure to press the cookie cutter hard into the dough to get a clean cut. Take care to keep the shape by shaking the cutter slightly before pushing out the dough.
- Matcha tends to fade when exposed to sunlight so store the cookies in container that blocks out sunlight to preserve the color.
你現在看到的抹茶餅乾可是大有來頭極富盛名的哦﹗美味到贏取獎項及擁有為數龐大的粉絲團﹐更是很多網友及food bloggers(點這裡)的最愛。我想那也是應該的因為它是位於紐約市的Amai Tea & Bake House 的鎮店之寶。當初在這裡看到這家店的產品介紹時就被它清雅的包裝所吸引﹐很想每一樣都咬上一口。而當我品嘗後就明白它的魅力所在了。不像我吃過的只有綠色卻無抹茶味的成品﹐Amai的抹茶餅乾極具抹茶的清香獨特風味﹐讓人吃到停不了口。可是它的價錢也不便宜﹐3個小餅乾盛惠$3.50﹐所以不能天天買。當我由他人口中知道Kelli﹐Amai的老闆娘將食譜上載到她的部落格時我可開心的咧。。呵呵呵呵。。。
抹茶餅乾 - 餅乾的數量就要看餅乾模了
¾ 杯 糖粉或細砂糖
150g 無盬奶油 (室溫放軟, 切丁)
1 ¾ 杯 麵粉
1.5湯匙 抹茶 (我用的是宇治抹茶)
1杯 砂糖 (包裹麵團用)