Delicious Recipe for Green Tea Cookies
For the solar term Grain Rain, April 19–May 4
“It’s not only to be happy with oneself, but also to be happy with the times, and to be content with all things.”
–Shao Yong, Confucianist in the Northern Song Dynasty
Grain Rain (April 19 – May 4) is the season of tea picking. The tea leaves gathered at this time are tender and fresh, elegant and sweet, and carry the best original flavour of tea. These butter green tea cookies made with freshly picked tea are easy to make, and they pair well with refreshing green tea.
Green tea picked at this time is sweet but not greasy, and has a long aftertaste. It’s also cool in nature, and has the effects of clearing away heat, improving eyesight, and removing dampness. We hope you enjoy the season’s tastes with these delicious green tea cookies.
120 g butter, softened at room temperature
120 g sucrose
2 egg yolks
240 g low-gluten flour
12 g green tea (can be substituted with matcha powder)
1. Preheat the oven to 300°F (150°C). Grind the green tea into fine powder.
2. Whisk together butter and sugar, then add the egg yolks and mix well.
3. Gradually add the sifted flour and green tea powder and knead mixture into an even dough.
4. Shape the dough into a rectangular strip and refrigerate it for at least 1 hour.
5. Take out the dough and cut it into slices with a thickness of about 8 mm. Place them on a baking sheet lined with greased paper.
6. Bake for 20 minutes, take out, and cool down before serving.