Save to Pinterest Discover the serene taste of Japanese Fusion with these Hojicha Shortbread cookies. These treats offer a sophisticated twist on a classic buttery favorite, featuring the deep, roasted notes of hojicha tea that provide a nutty and earthy aroma in every bite. With their delicate, melt-in-the-mouth texture, they are the perfect companion for a quiet afternoon tea.
Save to Pinterest These cookies are more than just a dessert; they are a sensory experience. The golden-brown edges hint at the richness of the butter, while the speckled appearance of the tea powder adds a touch of artisanal charm to your cooling rack.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons hojicha powder (roasted green tea)
- 1/2 teaspoon fine sea salt
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (80 g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- 1. Prepare Dry Mix
- In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
- 2. Cream Butter
- In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes).
- 3. Add Flavoring
- Add the vanilla extract and mix until incorporated.
- 4. Form Dough
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- 5. Chill
- Divide the dough in half. Shape each half into a log about 1.5 inches (4 cm) in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes, until firm.
- 6. Preheat
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- 7. Slice
- Slice the chilled dough into 1/4-inch (0.6 cm) thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
- 8. Bake
- Bake for 18–20 minutes, or until the edges are just lightly golden.
- 9. Cool
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
Ensure your butter is properly softened at room temperature to achieve the light and fluffy consistency needed for a tender shortbread. Chilling the dough is an essential step to ensure clean slices and prevent the cookies from spreading too much during baking.
Varianten und Anpassungen
For an even more intense tea experience, you can increase the hojicha powder by an extra teaspoon. If you prefer a more decorative look, try dipping the cooled shortbread halfway into melted dark or white chocolate for a beautiful contrast.
Serviervorschläge
These cookies are best served alongside a steaming cup of green tea or a hojicha latte to complement the roasted notes. They also make a wonderful gift for friends and family when presented in an airtight decorative tin.
Save to Pinterest With a total yield of 24 cookies, each providing approximately 105 calories and 7g of fat, these vegetarian shortbreads are a light yet satisfying indulgence that highlights the beauty of Japanese tea culture in a modern way.
Recipe FAQs
- → What makes hojicha different from other green teas?
Hojicha is roasted green tea, giving it a warm, nutty flavor with lower caffeine content. The roasting process creates toasty notes that pair exceptionally well with buttery baked goods like shortbread.
- → Can I use regular green tea powder instead of hojicha?
Matcha or other green tea powders will work, but the flavor profile will be more grassy and vegetal. Hojicha's roasted, earthy notes are specifically what make these shortbread cookies distinctive and comforting.
- → Why is chilling the dough necessary?
Chilling firms the butter-rich dough, allowing you to slice clean, even rounds. Without chilling, the cookies would spread excessively and lose their shape during baking, affecting both appearance and texture.
- → How do I know when the cookies are done?
The edges should be just lightly golden while the centers may appear slightly soft. They will firm as they cool on the baking sheet. Avoid overbaking, as this can dry out the delicate texture.
- → Can I freeze the dough for later?
Yes, wrap the dough logs tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking. You can also slice frozen dough and add 1-2 minutes to the baking time.
- → What's the best way to store these cookies?
Keep in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The butter content helps them stay fresh, but avoid humid environments.