Green tea and pistachio cookies recipe

Green tea and pistachio cookies recipe

These bite-size biscuits feature cornflakes for crunchiness, pistachios and nuggets of white chocolate for sweetness. They're lovely with after-dinner coffee or ice cream. The recipe makes 12 cookies.

Tip: if you can’t get hold of kinako powder, use ground almonds or oat flour instead. You can also freeze the cookie dough, once shaped. Put on a baking sheet and bake from frozen for 15–20 minutes at the same temperature below. 

Ingredients

  • 75 g plain flour
  • 20 g kinako powder (see tip)
  • 5 g matcha powder
  • 50 g unsalted butter, at room temperature
  • 50 g golden caster sugar
  • 1 medium egg yolk
  • 10 g shelled pistachios, chopped, plus 12 extra
  • 10 g cornflakes
  • 25 g white chocolate, finely chopped
  • 2.6 oz plain flour
  • 0.7 oz kinako powder (see tip)
  • 0.2 oz matcha powder
  • 1.8 oz unsalted butter, at room temperature
  • 1.8 oz golden caster sugar
  • 1 medium egg yolk
  • 0.4 oz shelled pistachios, chopped, plus 12 extra
  • 0.4 oz cornflakes
  • 0.9 oz white chocolate, finely chopped
  • 2.6 oz plain flour
  • 0.7 oz kinako powder (see tip)
  • 0.2 oz matcha powder
  • 1.8 oz unsalted butter, at room temperature
  • 1.8 oz golden caster sugar
  • 1 medium egg yolk
  • 0.4 oz shelled pistachios, chopped, plus 12 extra
  • 0.4 oz cornflakes
  • 0.9 oz white chocolate, finely chopped

Details

  • Cuisine: Japanese
  • Recipe Type: Baking
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C/350°F/gas mark 4. 
  2. Put the flour, kinako powder and matcha powder in a bowl and mix together. Set aside.
  3. Beat the butter in a separate bowl until it is soft and creamy. Add a third of the sugar and beat in, then do the same again twice more, until the mixture is smooth and creamy. 
  4. Add the egg yolk, a third at a time, and beat again after each addition until smooth.
  5. Sift the flour mixture into the egg mixture and carefully fold together to combine. Add the chopped pistachios, cornflakes and white chocolate and fold in again. 
  6. Divide the mixture into 12 pieces and roll each into a ball. Place on a baking tray lined with greaseproof paper, leaving a 2cm (¾in) gap between each ball of dough.
  7. Press each piece down with your hand to flatten and push a pistachio on top. Bake for 15 minutes or until the mixture looks pale golden brown around the edges.
  8. Take out of the oven and transfer to a wire rack to cool. Store in an airtight tin for up to five days. 

This recipe is extracted from Japanese Cooking for the Soul (Ebury Press, £14.99). Photography by Howard Shooter.

Japanese Cooking for the Soul

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