The tiniest batch of matcha sables were sliced off and baked today (6, if you must know. I would want to.) and vanished within 5 minutes under a poor guise of quality control. Today the test group consisted of my curious little brother and I. Quality control says that it needs more matcha powder, and little brother agrees. About 5-10g more, I’m lovable like that. Ishida’s recipe calls for pastry flour (8-10% protein) and more sugar in proportion to flour and butter compared to Greenspan’s which uses regular flour. Upcoming post on a test of each recipe, my inner baking geek wiggles in anticipation.
These sables are rather sturdy, and not very sweet. Take care not to let them brown, it will overwhelm the delicate green tea flavor.
Green Tea Sables
(makes about 50, adapted from Okashi by Keiko Ishida)
240g plain flour (chilled)
15g green tea powder (matcha powder)
150g unsalted butter, at room temperature
100g icing sugar
1/8 tsp salt
2 egg yolks
Sift flour and green tea powder twice. Set aside.
Beat butter, icing sugar and salt until soft and creamy. Add egg yolks and mix well. Add flour and green tea powder mixture and fold in with a spatula. Cover dough with plastic wrap and chill in the refrigerator for about 15 minutes.
Divide dough in half. Place both portions in two large pieces of parchment paper. Shape into logs about 3.5cm in diameter. Wrap logs with parchment paper and refrigerate until firm. If not using immediately, wrap with cling film and freeze. Cookie dough can be kept for up to 2 months in the freezer.
Preheat oven to 150′C. Cut logs into 7mm thick rounds. Place cookies on a baking sheet lined with parchment paper. Bake for about 20 minutes, until just beginning to color at the edges, then remove and leave to cool on wire rack before serving. Store cookies in an airtight container at room temperature for up to 10 days.