Green tea, known for its antioxidant properties, is highly consumed in China and Japan.
Can love happen over a cup of tea? It was on the streets of Delhi where I walked with loads of books and dreams that I discovered my love for tea, thanks to the ginger tea at Chaiwala shop. Be it black tea, green tea or Earl Grey Tea, all that matter is the flavour.
Normal tea leaves and Green tea leaves are the same but the difference lies in their taste due to the methods of farming and processing. The tea originating in South West China is one of the widely consumed beverages in the world. The tea found its way to India after it was widely cultivated for commercial purpose by the British, who colonised the country for over 200 years.
During my baking course days in Bengaluru, we were told to try a recipe which was not there in the course and all I could think was a baked goodie infused with tea flavour. In today’s recipes, I have tried to recreate the green tea cookies with white chocolate.
Green tea, known for its antioxidant properties, is highly consumed in China and Japan. The expensive variety called Matcha is powdered green tea in its finest form, mainly used in Japan. I have used white chocolate chips in order to compensate the bitter taste and if needed, the amount of green tea powder can be reduced as per your preference.
All purpose flour - 2 cups
Butter - 1 cup
Matcha/Green tea powder-2 tablespoon
Sugar powder-½ cup
White chocolate chips-1 ½ cups
Sieve flour, matcha and salt in a bowl and keep it aside.
Cream butter till it turns light and fluffy. Add sugar powder and mix them without lumps. Add the flour mixture and mix gently to dough.
Add white chocolate chips and gently roll them to a log using a parchment paper. Refrigerate for an hour.
Preheat the oven at 170 degree Celsius.
Dust the baking tray with flour. Take the log and cut it into ¼-inch-size cookies, place on the tray and bake it for about 10 to 15 minutes
(Nimmy Prem is a baking tutor and blogger at www.kitchensizzler.com)