Hojicha Shortbread Cookies – Japanese Cooking 101


Hojicha Shortbread Cookies

Hojicha is a roasted inexperienced tea that has been standard as an on a regular basis tea in Japan. Though it’s a inexperienced tea, the colour of leaves and brewed tea are orange/brown. Hojicha has a definite candy and nutty aroma, and it tastes gentle and easy. With much less caffeine content material than an everyday inexperienced tea, it’s an exquisite tea to drink any time of the day.

Despite the fact that hojicha sweets are usually not as nicely often called matcha desserts, we began to see extra hojicha infused baked items recently. Right here we made Hojicha Shortbread Cookies (ほうじ茶ショートブレッドクッキー) with simply 4-ingredients. The flavour is just like early gray tea cookies, however the perfume of roasted inexperienced tea comes by means of, and it tastes very nice. You may make the cookie dough forward of time and hold it within the freezer for those who like. It’s good for sharing, or you may bake a dozen now and one other dozen later. In the event you like our Matcha Cookies, it’s best to give this a attempt!

Hojicha Shortbread Cookies

Hojicha Shortbread Cookies

Course: Dessert

Delicacies: Japanese

Key phrase: cookie, inexperienced tea, hojicha

Servings: 24 cookies

Shortbread cookies infused with Hojicha, Japanese roasted inexperienced tea.

Print Recipe

  • 1/2 cup powdered sugar
  • 2 tbsp Hojicha tea free tea leaves
  • 1 cup salted butter softened at room temperature
  • 2 cups all function flour
  • Mix powdered sugar and hojicha in a small meals processor or blender, and grind collectively finely.

  • Cream the butter with an electrical mixer till easy. Add the powdered sugar and hojicha, and blend nicely. Add the flour and blend till the dough comes collectively. Wrap the dough in plastic and form right into a log about 2 inches in diameter. Refrigerate the dough for at the least half-hour or till agency.

  • Preheat the oven at 350°F. Reduce the chilled dough into rounds about 1/4 – 1/3 inch thick. Place them on a baking sheet lined with a parchment paper and bake for 12 to fifteen minutes till edges are evenly browned. Let cool on the baking sheet.



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