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 :

A:

320g plain flour

1/4 tsp salt

½ tsp baking powder

1 tbsp milled tea powder

B:

200g unsalted butter, softened

1 cup caster sugar

2 eggs

C:

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.