Matcha (Green Tea) Shortbread

Green That Makes Me Grin
 
Tea is a work of art and needs a master hand to bring out its noblest qualities. We have good and bad teas, as we have good and bad paintings -- generally the latter.  (KAKUZO OKAKURA, Book of Tea)

  

I can't remember when was the first time I had Matcha (Green Tea), but one thing for sure it was the beginning of my love to it and  it only keeps growing ever since. I've tried every green tea flavour food that I've came across, from green tea chocolate to green tea cakes. I'm never a good baker, but I've been seeing this matcha shortbread recipe online, so I decided to give it a go (Just because the recipe sounds easy).

Lucky, it was a successful attempt! The texture was right with the perfect green that made me grin. This unpretentious cookies are buttery, melty and rich with the taste of green tea. I was very generous with the matcha powder and less with the sugar, as I like the bitterness of the green tea. So if you prefer your cookies a little sweeter you can add more sugar and less green tea powder to the recipe below.

Matcha (Green Tea) Shortbread

Ingredients:

- 2 1/4 cups all-purpose-flour

- 1/4 tsp salt

- 225 Gm unsalted butter at room temperature (cut into pieces)

- 3 tbsp matcha (green tea) powder (Add less if you don't like your cookies too bitter)

- 1/2 cup granulated sugar ( Add more if you prefer)

Method:

1) Sift the flour and salt together in a bowl, set a side.

2) Beat butter on medium-high speed until creamy (approximately 3 minutes). Sift matcha powder in gradually. Beat until butter and the matcha powder mixture very creamy. Add sugar gradually and continue beating on high speed until mixture is light and fluffy. 

3) Add about one-third  of the flour, then mix. Gradually add remaining flour, mixing until well blended. The mixture will look crumbly, if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands.

4) Roll out dough on a baking sheet. Cut out as many cookies as possible using the cookies cutter. Re-roll remaining dough  and repeat until the dough is used up. Refrigerate at least one hour if possible.

5) Preheat oven to 160 celcius. Bake for about 15 minutes or until cookies are dry and firm to touch. Make sure the edges don't turn brown.  Cool the cookies for a couple of minutes, then carefully transfer cookies to and store at room temperature in air tight container.

Tiramisu

 "I want to have a good body, but not as much as I want dessert"  ~Jason Love

The Perfect Pick Me Up

Tiramisu means 'pick me up' in italian. This most heavenly dessert is my All-time-favourite. It's so easy to make, everyone can make this in no time. There are many different versions of Tiramisu recipe available, I got this classic recipe from my friend (Karen) few years ago, I never turn to others since then. It's perfect, the cream is so light, combined with the mascoprone cheese, lady fingers, espresso and cream liqueur, it will be hard not to smile.

I did this Tiramisu few weeks ago but haven't got a chance to post it. Yesterday, my friend (Joyce) asked me for my Tiramisu recipe. So Joyce, here you go!

Please note: You might need to add more the amount of Irish cream liqueur and espresso. I usually have to use more than 1 cup. Also, the original recipe actually combines the Irish cream and espresso in a bowl, but I usually separate them and dip half of the sponge fingers into the Irish cream and half into the espresso.

 Tiramisu 

Ingredients:

-1 cup Irish cream liquer (eg.Bailey's)

-1 cup strongly brewed espresso

-500 g Mascarpone cheese

-3 Eggs (separated)

-4 tablespoon of castor sugar ( You can add less if you prefer less sweet)

-1 teaspoon of vanilla extract/Essence

-250 sponger finger biscuits

-Cocoa Powder

Method:

1) Add the Bailey's Irish cream in a shallow dish. Set aside.

2) Add the espresso in a shallow dish. Set aside.

3) Mix the mascarpone cheese, sugar, egg yolks and vanilla extract, until it's well combines and smooth.

4) Beat the egg whites until they hold stiff peaks, and then gently fold them into the Mascarpone cheese mixture. Cover and refrigerate.

4) Dip half of the sponge fingers into the Irish cream and another half into the espresso. 

5) Place them in a single layer on the bottom of the dish.

6) Spread half the mascarpone mixture over the sponge fingers.

7) Repeat step 4 and 5 with the remaining biscuits then lay them on top.

8) Then spread the remaining mascarpone cheese mixture on top of the sponge fingers.

9) Dust with cocoa powder, cover and refrigerate for 6 hours to chill.

ENJOY!