Matcha Sablé – Short Post before a Long Holiday Rest

Apr 29, 2014

3 min read

Baking Diary – Log 25 – 30.04.2014

Hello there,

It’s 30/04 – Vietnamese time and we are to have a full 5 days off this week. It’s a shame, really, I wish I had 7 days of working and now I have 5 days, doing absolutely nothing but to rest. It is frustrating, you know? LOL, I am just kidding, I am so glad to finally have a break in this tough period, I needed it.

So, to start this blessing, I just wanna go real simple this week and share with you one of my favorite cookie recipes: Matcha Sablé. Sablé stands for “Sand” in France, so I guess you can somehow predict these babes’ texture. Yes, it is crumbly, and sweet, and buttery, with a pleasant hint of bitterness from matcha (Japanese green tea powder).

Excited yet? Recipe

(Adapted from Anh’s Food)

240g all-purpose flour
15g matcha powder (yes, that is a lot of matcha powder, but trust me, totally worth it. Anyhow, reduce to 10g if you preferred less matcha-y cookies.)
150g butter (softened at room temperature)
130g powered sugar
½ tsp. salt
2 egg yolks
100g white chocolate chip/roasted, chopped almond/nuts of your choice (optional)

Demonstration

Step 1: Sift the flour, salt, and matcha powder together (Dry mix). Remember, always sift the flour.

I never took a picture of me sifting flour, so here it is, just for the purpose of entertaining you guys.

Step 2: Combine the butter and the powered sugar….

And beat them till all light and fluffy.

Step 3: Add egg yolk in, one at a time.

And beat until well combined, like this.

Step 4: Add dry mix above in, in 2-3 additions.

Mix until just combined. See how my dough still have some white flour in it, that is totally OK.

Step 5: Use a spatula to clean the side of the bowl and gather all the dough bits together. If you want nuts or chocolate in your cookies, now is the time to add them.

Step 6: Roll them into nice logs in plastic wrap, like this. Try to keep them at the same diameter and roundness.

Step 7: You need to keep these logs in the fridge for at least 2 hours, but best overnight. Remember here when I told you a little beauty sleep would do real good for your cookies.

Step 8: After at least 2 hours, preheat the oven to 150 degree C. You want to bake these at lower heat than normal cookies because we want to keep that beautiful green color, do we?

Step 9: Cut the log into thin disks of 1cm thick.

Arrange them at least 2 cm away from each other on a baking tray. See how rolling dough into nice, even, round logs helps, now you have consistent cookie in term of size and diameter.

Step 10: Bake them in the preheated oven for 18-20 minutes. Remember to watch out for the color, if they browning too much, cover them with aluminum foil, turn down the heat, and continue baking.

Step 11: Cool the baked cookies on a cooling rack until reach room temperature. Then store in airtight containers. But I doubt that they survive very long in your kitchen? These babes are just too good with tea.