Japanese cookies - coconut cookies and green tea cookies

Finally, after a cup of coffee and two cups of green tea in an
hour, that I manage to stay up to write this post.

Borrowed a cookbook on japanese cookies and the steps to
make them are not difficult so went ahead to try 2 kinds last
friday.

Here's the coconut cookie, followed by green tea cookie.

 

 
Both types are very crispy and taste just right, not too sweet
or not too bland.

Here are what I want to note.

Coconut cookies :
The pictures shown in the recipe book didn't look so sticky 
after mixing in the flour. But funny thing is, it doesnt stick to 
my hand when i mould it to balls.

Green tea cookies :
Suppose to fridge and use cookie cutter, but as it is near dinner
time, I do not hv time to press so just mould them, flatten
them and bake without even putting the dough back to frigde.
Furthermore, I hv to agak the cooking time.
The first batch of green tea cookies almost turn brown. The
second batch is quite alright. This dough is not as sticky as the
 coconut cookies too.

Here are the recipes from the book Japanese Cookies :-

Coconut cookies

Ingredients

110g butter
90g sugar
1/2 egg
20g shredded coconut
125g soft flour
a little of salt
10g shredded coconut (for topping)

Method

1. Soften butter under room temperature and whisk with
sugar until fluffy and creamy, add beaten egg in and mix well.

2. Sift soft flour and salt together and fold into (1). Then add
shredded coconut and knead into dough.

3. Divide the dough into smaller portions, each weighing 20g.
Knead the dough into a round shape, then dip shredded coconut
on and place them on a baking tray that line with a baking paper.

4. Put the baking tray in an oven and bake at 170dC for 15-20
minutes.

Green Tea Cookies

Ingredients

100g butter
55g caster sugar
1/2 egg
70g soft flour
80g bread flour
1/8g baking powder (not sure if there is a mistake here, i use
1/8 tsp instead)
1/8g baking soda (used 1/8 tsp too)
2 tbsp powdered milk
8g green tea powder

Method

1. Soften butter under room temperature and whisk with
caster sugar until fluffy and creamy, add beaten egg in and mix
well.

2. Sift soft flour, bread flour, baking powder, baking soda,
powdered milk and green tea powder together, fold into (1)
and knead into dough.

3. Place the dough on a baking paper and roll it to 0.5cm thick
with a rolling pin. Chill it for 30 minutes until firm.

4. Take out the chilled pastry and cut into the favourite shape.
Place the pastry on a baking tray that line with a baking paper
and bake at 170dC for 15-20 minutes.


借了一本日式曲奇的食谱。里头的食谱步骤不难所以就一次过
做了两种。这两种饼甜度刚好也很脆。我喜欢。