Green tea and pistachio cookies recipe
These bite-size biscuits feature cornflakes for crunchiness, pistachios and nuggets of white chocolate for sweetness. They're lovely with after-dinner coffee or ice cream. The recipe makes 12 cookies.
Tip: if you can’t get hold of kinako powder, use ground almonds or oat flour instead. You can also freeze the cookie dough, once shaped. Put on a baking sheet and bake from frozen for 15–20 minutes at the same temperature below.
Ingredients
- 75 g plain flour
- 20 g kinako powder (see tip)
- 5 g matcha powder
- 50 g unsalted butter, at room temperature
- 50 g golden caster sugar
- 1 medium egg yolk
- 10 g shelled pistachios, chopped, plus 12 extra
- 10 g cornflakes
- 25 g white chocolate, finely chopped
- 2.6 oz plain flour
- 0.7 oz kinako powder (see tip)
- 0.2 oz matcha powder
- 1.8 oz unsalted butter, at room temperature
- 1.8 oz golden caster sugar
- 1 medium egg yolk
- 0.4 oz shelled pistachios, chopped, plus 12 extra
- 0.4 oz cornflakes
- 0.9 oz white chocolate, finely chopped
- 2.6 oz plain flour
- 0.7 oz kinako powder (see tip)
- 0.2 oz matcha powder
- 1.8 oz unsalted butter, at room temperature
- 1.8 oz golden caster sugar
- 1 medium egg yolk
- 0.4 oz shelled pistachios, chopped, plus 12 extra
- 0.4 oz cornflakes
- 0.9 oz white chocolate, finely chopped
Details
- Cuisine: Japanese
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Put the flour, kinako powder and matcha powder in a bowl and mix together. Set aside.
- Beat the butter in a separate bowl until it is soft and creamy. Add a third of the sugar and beat in, then do the same again twice more, until the mixture is smooth and creamy.
- Add the egg yolk, a third at a time, and beat again after each addition until smooth.
- Sift the flour mixture into the egg mixture and carefully fold together to combine. Add the chopped pistachios, cornflakes and white chocolate and fold in again.
- Divide the mixture into 12 pieces and roll each into a ball. Place on a baking tray lined with greaseproof paper, leaving a 2cm (¾in) gap between each ball of dough.
- Press each piece down with your hand to flatten and push a pistachio on top. Bake for 15 minutes or until the mixture looks pale golden brown around the edges.
- Take out of the oven and transfer to a wire rack to cool. Store in an airtight tin for up to five days.
This recipe is extracted from Japanese Cooking for the Soul (Ebury Press, £14.99). Photography by Howard Shooter.
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