Makes about 36 Cookies
Ingredients:
- 2 cups bleached all-purpose flour
- 1 ½ teaspoons ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 3 tablespoons brewed Serendipitea Culinary Grade Matcha Powder, cooled
- Granulated sugar for sprinkling
Method:
- In a bowl, combine flour, ginger, baking soda & salt. Whisk 8-10 times.
- Using an electric mixer set on medium-high, cream the butter until light & fluffy. Add the granulated & brown sugar, mix until combined. Add the egg & then the almond extract, mixing well. Add the tea & mix well. Cover the bowl & refrigerate for at least 1 hour.
- Lay a piece of plastic wrap on a work surface & scrape the dough onto it. Using your hands & the plastic wrap as guides, form the dough into a log about 9 inches long & 2 inches in diameter. Wrap securely & refrigerate for at least one hour until firm.
- Preheat the oven to 350°F. Lightly butter two baking sheets.
- Unwrap the log & slice it into ¼-inch-thick slices. Lay them on the cookie sheets, leaving about 2 inches between the cookies. Sprinkle the cookies with granulated sugar & bake for about 12 minutes or until the cookies are lightly browned on the bottom. Cool for several minutes on the baking sheets & then cool completely on wire racks.
Baker's Tip: Try a Roasted Hojicha Twist!
Want to change up the flavor profile? Use this exact same recipe with Hojicha Powder! Simply swap out the matcha powder using a 1:1 ratio for one of our powdered Hojichas. It gives the cookies a gorgeous, deep amber hue and a nutty, subtly toasty flavor:
- For a classic, comforting toastiness, try our Hojicha Powder - Regular.
- For an even deeper, bolder, and more robustly smoky flavor, swap in our Hojicha Powder - Dark Roast.
Recipe from SerendipiTea: A guide to the varieties, origins, and rituals of tea by Tomislav Podreka (co-founder, SerendipiTea)