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Saturday, May 2, 2015

Really tea tea buscuits

Sorry, the cookie pot was empty by the time I decided to photograph the cookies. 

Seriously. This cookie was so hugely popular that before I could capture it for this blog post, all that was left was crumbs.

I have been watching the Korean drama “Let’s eat” where the blogger uploads the empty plates of his meals to show how delicious the food was. I guess this is the situation here.

Makes 40 medium cookies.

Ingredients :

320g plain flour
1/4 tsp salt
½ tsp baking powder
1 tbsp milled tea powder

200g unsalted butter, softened
1 cup caster sugar
2 eggs

1 cup chopped macadamia nuts

Method :

Preparation –
Preheat oven to 170C with rack.
Prepare trays, lined with greased parchment or silpat.
Combine flour, salt, baking powder, tea. Set aside.

Butter component –
In a mixing bowl, cream softened butter.
Add sugar and whisk until pale and fluffy.
Add eggs. Whisk until ridges form on the batter.

Combining -
In 3 portions, sift in flour component. Whisk.
Fold in nuts.

Assembly -
Use an small ice cream scoop and drop the dough onto the parchment.
Leave a space between cookies, about 2 finger-span.
Dip your fingers in flour then flatten the dough to about 0.5 cm thick.

Bake -
Bake in the preheated oven at 170C for 15 minutes.
Reduce the temperature to 140C. bake for another 8-10 minutes until the cookie rim starts to tan.
Cool the cookies well before storing in an airtight container.

1 comment:

  1. hah..hah..I was wondering why a photo of an empty container :D