Before I continue with more of my Canadian experience, let me just slide in a cookie recipe since it has been a while a recipe has been posted here. 😛
Based on a matcha sablé recipe by Keiko Ishida, I’ve decided to incorporate a lemony flavour to it as well. What luck that I had that leftover lemon curd that needs to be used up. This calls for an interesting experiment. I was happy that it worked, but still am not used to making buttery cookies in this tropical heat. My dough tends to go soft too fast and hence my spirals were not as pretty as they could be. 😦
Anyway, taste-wise… I love it. The crumbly texture of the cookies were lovely. Matcha goes so quite well with the tangy yet sweet lemon curd part of the cookie.
For the matcha shortbread:
- 120g flour
- 8g matcha (depending on your green tea powder, adjust more or less if need be).
- 75g unsalted butter
- 45g icing sugar
- 1 egg yolk
- 1/4 teaspoon salt
For the lemon curd shortbread:
- 120g flour
- 100g lemon curd (for how to make a standard thin curd, you and refer to this post).
- 20g unsalted butter
- For the matcha part of the cookie dough: Mix the flour, sugar, matcha, salt and butter together until incorporated by either squishing the butter with the flour with your fingers or using a food processor until it resembles bread crumbs. (Yes, you may want to cube your butter for easy handling.)
- Add in the egg yolk and let it incorporate evenly.
- Form the dough into a ball. Flatten it and wrap it in cling film. Refrigerate for at least 30 minutes.
- For the lemon curd dough: Incorporate all the ingredients together in a food processor or by hand same as the matcha dough. Again for dough into a flatten ball and refrigerate for at least 30 minutes.
- Turn out matcha dough on a large parchment paper (this will be your work surface). Put another large parchment paper on top of the dough and roll the dough out using a rolling pin. So your dough will be sanwiched between two parchment paper. This saves you from flouring your work table and rolling pin.
- Once you have the desired thickness of the dough (about 1/2 cm), put the dough (yes, with the parchment paper) back into the fridge to firm up. Repeat this step with the lemon curd dough. Be sure to make two dough roughly the same size.
- Brush some cold water onto the surface of one of the dough. Place the other dough on top. The water should act like an adhesive to bind your two coloured doughs together.
- Roll the dough tightly together to create the spiral. You will then end up with a round log of dough. Cut the log into 3-5 cm slices (or whatever thickness you like really). You may need to chill your dough again if it becomes too soft to handle.
- Place the slices onto baking trays lined with parchment paper. I re-used the parchment paper from the dough rolling. Why waste, right?
- Bake the cookies in a pre-heated oven at 150 celsius for 20-40 minutes. Bake time depends on the thickness of your cookies.
- Place baked cookies on wire rack to cool.
Cookies can be kept for about a week. More if they are kept in the fridge.