I found this recipe on Bread et Butter and couldn’t wait to try it. I had some leftover matcha from last week’s Matcha Roll Cake, so making this was a no-brainer. The fragrance of the matcha really came through when I was preparing the dough and I loved the deep mossy color.
The bitterness of the matcha really came through. My stash of matcha is pretty fresh and I think that makes a difference. I store matcha in the freezer, but I’ve noticed the flavor does dull over time.
Matcha Sablé Cookies
Adapted from Bread et Butter
Makes about 45 cookies
To chill the flour, I put a bowl of it in the freezer and left it there while my butter was coming to room temperature. I used 3.25 oz of sugar, but the original recipe calls for 4.5 oz. Feel free to adjust to your sweet tooth.
7 oz (200g) cake flour, chilled
0.5 oz (15g) matcha
5.25 oz (150g) butter, room temperature
3.5–4.5 oz (100–130g) powdered sugar
pinch of salt
2 egg yolks, room temperature
Sift the flour and matcha twice and set aside.
With a stand mixer, beat the butter until light and creamy. Add the sugar and salt and beat well until incorporated. Add the yolks one at a time, mixing well after each addition.
Fold in the flour and matcha. The dough will look impossibly dry at this point, but it will eventually come together. I ended up using my hands because I was getting impatient. Whatever you do, don’t overwork the dough. Form a ball of dough and cover with plastic wrap and leave in the refrigerator for 5 mins.
Divide the dough into 2 and roll each into a log, measuring about 1 inch in diameter. Wrap in parchment paper and refrigerate for at least 2 hours.
Preheat the oven to 300ºF (150ºC). Roll each log in granulated sugar and slice into 1/4″ (7mm) rounds. Place 1 inch apart on a parchment-lined baking sheet and bake until edges are slightly brown, about 20–25 mins.