Overview
Green Tea and white chocolate cookies
By Amy // Posted Oct 30, 2021 // Category Cookies
My Green Tea and White Chocolate Cookies have been inspired by my many trips to Japan. I recreated them just like how I had them in Japan.
The cookies are crisp, buttery, and melt in your mouth. I love how the bitterness from the Green tea goes together so well with the sweetness from the white chocolate.
You can expect a shortbread texture and flavour with some subtle green tea flavours coming through.
It can get tricky choosing the right green tea to use so make sure you read my tips below.
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tips
1. Ingredients
There are many kinds of green tea, but you need to get a powder version that is bright green, not yellow/brown in colour. Also, green tea comes in a few grades, ceremonial being the best. Here are two versions you could try, a ceremonial one and a culinary one. For these cookies, both would be fine, but ceremonial would mean more intense flavours and green vibrancy.
Your butter needs to be at room temperature, so please make sure you put it out on the counter for a few hours before baking. If the icing sugar and flour is sifted, I find the dough comes together more quickly and nicely. With white chocolate, using chocolate buttons would make it easier to melt.
2. Equipment
You need a stand mixer or electric hand mixer to cream the icing sugar and butter together. You also need some cling wrap as the cookie needs to rest in the fridge for at least an hour before baking. To bake the cookies, you need some baking paper and baking trays. To melt the chocolate, you need a heat proof bowl as it will go into the microwave.
3. How do you cream/beat butter and sugar?
4. How do you melt chocolate best?
Remember small, dry and low when you melt chocolate. If you’re using a whole chocolate bar, then you need to chop it small or even grate it. Or you can use chocolate chips instead. Water can ruin your melted chocolate. This will cause your chocolate to seize and become a lumpy mess. So, make sure your bowl is completely dry before placing the chocolate chips inside. Keep the temperature low to avoid scorched chocolate. Chocolate melts at around 30C or 90F, you don’t need high temperatures.
When microwaving the white chocolate, please heat it up at a low-medium temperature in 30 seconds bursts. Stir the chocolate before putting it back into the microwave and repeat until it’s fully melted.
Beat the butter and vanilla extract in a stand mixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.
Change the speed to low. Add the flour and green tea powder, beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.
Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. (You'll be slicing the cylinders then baking them without the need to shape them, so it would be good to shape the cylinder in a uniform size). Refrigerate for at least an hour.
After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.
Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.
Place the white chocolate into a heat proof bowl or measuring jug. Then microwave the white chocolate in 30 second bursts and stir the chocolate inside before microwaving. Repeat until all the white chocolate has melted. When melted, dip a spoon into the white chocolate and use it to drizzle it over the cookies. Wait an hour for the chocolate to set before serving.
Store in an airtight container in room temperature for up to 3 days and in the fridge for a week.
Ingredients
Directions
Beat the butter and vanilla extract in a stand mixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.
Change the speed to low. Add the flour and green tea powder, beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.
Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. (You'll be slicing the cylinders then baking them without the need to shape them, so it would be good to shape the cylinder in a uniform size). Refrigerate for at least an hour.
After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.
Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.
Place the white chocolate into a heat proof bowl or measuring jug. Then microwave the white chocolate in 30 second bursts and stir the chocolate inside before microwaving. Repeat until all the white chocolate has melted. When melted, dip a spoon into the white chocolate and use it to drizzle it over the cookies. Wait an hour for the chocolate to set before serving.
Store in an airtight container in room temperature for up to 3 days and in the fridge for a week.
Servings 24
- Amount Per Serving
- Calories 104
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 4g20%
- Cholesterol 13mg5%
- Sodium 85mg4%
- Potassium 17mg1%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 0.5g2%
- Sugars 4.6g
- Protein 1.3g3%
- Calcium 3%
- Iron 2%
- Vitamin D 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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