[Recipe] Sencha Cookie

Sencha cookie is light, refreshing, and the perfect snack to pair with your tea!

The recipe is really easy to follow. It's also easy to make a large batch and freeze the dough so you can bake fresh cookies whenever you want! 

We decided to make a fun, checkerboard cookie. In order to achieve this look, we divided the dough into two equal portions and added sencha powder to one of them, and vanilla extract to the other. 

If you want a stronger green tea flavour, you can replace the vanilla extract with more sencha powder and forego splitting the dough altogether. 

Ingredients

  • 60g unsalted butter (bring to room temperature)
  • 40g granulated sugar
  • 1 egg yolk

Vanilla dough

  • 70g cake flour
  • 2-3 drops of vanilla essence

Sencha dough

  • 60g cake flour
  • 10g sencha powder 

Steps

  1. Put unsalted butter and granulated sugar in a bowl and mix well with a whisk or stand mixer until it turns pale yellow.
  2. Add egg yolk and continue mixing. Divide them into two equal portions.
  3. For vanilla dough: Add vanilla essence and sifted flour into the butter mixture. Mix well.
  4. For sencha dough: Sift the flour and sencha powder, and add them into the remaining butter mixture. Mix well. 
  5. Cover each dough with plastic wrap. Form each dough into a square rod. Make sure they are both the same size. Place dough into the refrigerator to chill for at least 1 hour.
  6. Using a sharp knife, cut each dough vertically into 4 equal parts. Lay 1 piece of vanilla dough and 1 piece of sencha. Top the lower layer with alternating colours. Press the dough strips together tightly, keeping the square shape. Let it rest in the refrigerator for another 30 minutes. 
  7. Preheat the oven to 170 °C, and line a baking sheet with parchment paper. 
  8. Remove the dough from the refrigerator and slice it into 1cm pieces. Place the pieces on the baking sheet. Bake for 15 min or until slightly browned. Transfer a wire rack to cool.

Enjoy! 

 

green tea powder Recipe Tea and dessert Tea pairing

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