Pin It Hojicha Shortbread cookies are a sophisticated Japanese Fusion treat, offering a delightful twist on a classic buttery snack. These melt-in-the-mouth cookies are delicately infused with the warm, nutty aroma of roasted hojicha tea, creating a sophisticated flavor profile that is both earthy and comforting. Perfect for tea time, these cookies are as aromatic as they are delicious.
Pin It The secret to the distinctive taste of these cookies lies in the hojicha powder, which provides a deep, smoky undertone that balances the sweetness of the powdered sugar. Because the dough is chilled before baking, these cookies maintain their shape beautifully, making them an excellent choice for gifting or serving at elegant gatherings.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons hojicha powder (roasted green tea)
- 1/2 teaspoon fine sea salt
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (80 g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Step 1
- In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
- Step 2
- In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Step 3
- Add the vanilla extract and mix until incorporated.
- Step 4
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Step 5
- Divide the dough in half. Shape each half into a log about 1.5 inches (4 cm) in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes, until firm.
- Step 6
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Step 7
- Slice the chilled dough into 1/4-inch (0.6 cm) thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
- Step 8
- Bake for 18–20 minutes, or until the edges are just lightly golden.
- Step 9
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
To ensure a tender crumb, be careful not to overwork the dough once you add the flour. Properly softening the butter is key to achieving a light and fluffy base during the creaming stage, which contributes to the melt-in-the-mouth texture of the final cookie.
Varianten und Anpassungen
If you prefer a more intense tea flavor, feel free to increase the hojicha powder by an extra teaspoon. For a decorative and indulgent touch, try dipping the completely cooled shortbread cookies halfway into melted dark or white chocolate.
Serviervorschläge
These cookies are the perfect accompaniment to a steaming mug of hojicha or milk tea. Store any leftovers in an airtight container at room temperature for up to 5 days to maintain their crisp, crumbly texture.
Pin It With only 105 calories per cookie, these Hojicha Shortbread rounds are a light yet deeply satisfying treat. Whether enjoyed as an afternoon pick-me-up or a simple dessert, their unique roasted flavor and buttery finish are sure to impress any tea lover.
Recipe Questions & Answers
- → What does hojicha taste like?
Hojicha has a distinctive nutty, toasty flavor with warm earthy notes and a subtle sweetness. Unlike other green teas, it's roasted over charcoal, giving it a reddish-brown color and milder, less astringent taste that pairs beautifully with buttery shortbread.
- → Can I substitute regular green tea powder?
Matcha or regular green tea powder will work but will create a different flavor profile. Hojicha's roasted notes are much milder and nuttier than the grassy, intense flavor of matcha. The cookies will still be delicious but won't have that characteristic warm, toasty character.
- → Why is chilling the dough necessary?
Chilling firms the butter-rich dough, making it much easier to slice into clean, uniform rounds. This step also helps the cookies hold their shape during baking and prevents them from spreading too much in the oven. Thirty minutes minimum is recommended, but you can chill overnight.
- → How should I store these cookies?
Keep the cooled cookies in an airtight container at room temperature for up to five days. Place parchment paper between layers if stacking to prevent sticking. They actually develop a slightly deeper flavor after a day or two. Avoid refrigerating as this can make them lose their tender texture.
- → Can I freeze the dough or baked cookies?
Both freeze beautifully. Wrap dough logs tightly in plastic wrap then foil and freeze for up to three months. Thaw overnight in the refrigerator before slicing and baking. Baked cookies can be frozen in airtight containers for up to two months—thaw at room temperature.