When Spring Arrives Sakura Tea Cookies

Name: When Spring Arrives Sakura Tea Cookies
Yield: 15 servings
Cuisine: American
Ingredients: 50 grams Unsalted butter; 45 grams Sugar; 1/2 Egg; 35 grams Cake flour; 10 grams Cornstarch (or katakuriko); 20 grams Almond flour; 5 grams Sakura tea leaves (or green or black tea leaves, or your choice of tea leaves)

cookpad.japan @cookpad_jp

I didn't like drinking the tea, so I made it into cookies.
The saltiness was perfect, and the flavor of the cookies turned out gentle.

Be sure to finely chop the tea leaves and moisten them before adding.
Otherwise, the texture will be too rough. Recipe by Amikope

I didn't like drinking the tea, so I made it into cookies.
The saltiness was perfect, and the flavor of the cookies turned out gentle.

Be sure to finely chop the tea leaves and moisten them before adding.
Otherwise, the texture will be too rough. Recipe by Amikope

cookpad.japan @cookpad_jp

I didn't like drinking the tea, so I made it into cookies.
The saltiness was perfect, and the flavor of the cookies turned out gentle.

Be sure to finely chop the tea leaves and moisten them before adding.
Otherwise, the texture will be too rough. Recipe by Amikope

I didn't like drinking the tea, so I made it into cookies.
The saltiness was perfect, and the flavor of the cookies turned out gentle.

Be sure to finely chop the tea leaves and moisten them before adding.
Otherwise, the texture will be too rough. Recipe by Amikope

Saved

Ingredients

15 servings

50 gramsUnsalted butter
45 gramsSugar
1/2Egg
35 gramsCake flour
10 gramsCornstarch (or katakuriko)
20 gramsAlmond flour
5 gramsSakura tea leaves (or green or black tea leaves, or your choice of tea leaves)

Saved

Steps

1

Cream the butter, add the sugar in several batches, and mix it in until well blended. Add the egg in three batches, and mix well to prevent separating.
2

Finely grind the tea leaves, moisten with about 1 tablespoon water, and mix into the butter.
3

Sift all of the flour into the bowl, and stir until even. Transfer to a pastry bag, and squeeze out the batter onto a cookie sheet, leaving space between each cookie. Bake in the oven at 170℃ for about 11 minutes, then they are done.