Green tea sablés

Green tea sablés

By
From
The Desserts of New York
Makes
24
Photographer
Alicia Taylor

I never cared for matcha or green tea desserts until I tried it New York style. The on-trend ingredient just didn’t work for me in the cakes, cookies, crêpes etc. I’d previously eaten. Then, a green tea ice cream at Patisserie Tomoko took me by surprise; its dialed-down sweetness allowed the complex matcha to shine. Later, at Burrow, roasted green tea known as hojicha replaced the favoured green tea powder in a crisp, buttery cookie that, too, was just sweet. Magic.

I’ve championed longjing (dragon well), my go-to morning green, in these beautiful French sablés, but you can use any good-quality green tea leaves (except from tea bags), which you toast, then loosely grind. They’re light, exotic and an alluring shade of light green – and perfect for a picnic in Central or Washington Square Park.

Ingredients

Quantity Ingredient
2 1/2 tablespoons longjing, sencha or other green tea leaves
250g unsalted butter, chopped, softened
110g caster sugar
35g icing sugar, sifted
2 egg yolks
2 teaspoons natural vanilla extract
300g plain flour
1/4 teaspoon fine salt
raw sugar, for scattering

Method

  1. Toast the tea leaves in a small frying pan over medium–high heat for 3 minutes or until fragrant. Cool, then grind quite finely in a spice grinder or small food processor (don’t take it as far as a powder though – you still want a little texture there).
  2. Grease a 32 cm × 22 cm rectangular cake tin and line with baking paper. Using an electric mixer, beat the butter and sugars for 3 minutes or until light and creamy. Add the egg yolks and vanilla and beat until well combined. Add the flour, salt and ground tea, and beat on low speed until just combined. Transfer to the tin and then, using an offset spatula or your hands, press the mixture evenly over the base (I place a piece of baking paper on top to help). Refrigerate for 30 minutes to firm.
  3. Preheat the oven to 180°C.
  4. Scatter the top generously with the raw sugar. Bake for 18 minutes or until golden. Cool completely, then cut into 24 pieces to serve.
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