Matcha Ice Cream

You can easily make your own delicious green tea matcha ice cream at home, just follow this super simple recipe, and you’ll be enjoying this green frozen treat in no time!
1/2 cup whole milk

1/3 cup raw evaporated cane sugar

Pinch sea salt

3 egg yolks

3 tablespoons sifted Matcha powder blended with 1/8 cup water to form a smooth paste

1 cup heavy cream

1 teaspoon vanilla

Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whisk the three egg yolks lightly.
Slowly pour 1/4 of hot milk into egg yolks, whisking as you go, then add the yolk mixture back into the remaining hot milk. Heat and stir constantly, over low heat until the mixture thickens a little. Remove from heat and pour back into mixing bowl.
Combine the matcha paste, cream and vanilla and add to the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions on own ice cream maker.

Green Tea Pound Cake

Green Tea Pound Cake
makes one 9x5 loaf or two mini loaves

ingredients
2 cups bleached all-purpose flour

2 tablespoons Matcha green tea

2 teaspoons baking powder

2 sticks soft unsalted butter

2 cups confectioners' sugar

5 large eggs, separated

Pinch of salt
directions
1. Butter a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax paper—cut to fit.

Set a rack in the middle level of the oven and preheat to 325F.

Combine the flour, green tea and baking powder and stir well to mix.

2. Cream butter and confectioners sugar in bowl of mixer with paddle attachment and beat for about 3 minutes or until light. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber spatula.

3. Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk attachment and whip whites on medium speed until white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping egg whites until they hold a soft peak.

4. Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain.

5. Scrape the batter into prepared pans and smooth the top. Bake the cakes for about 45 minutes (35-40 minutes for mini loaf pans) or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cakes in the pans on a rack for 10 minutes, then un-mold and cool it completely.

Green teas contain a high amount of antioxidants, chemical compounds known to forestall aging. Antioxidants are found in many fruits and vegetables – even chocolate. A testing method known as ORAC – short for oxygen radical absorbance capacity, evaluates the antioxidant levels found in food. Matcha green tea is exponentially higher than other foods known for their high antioxidants levels such as blueberries and spinach.

I am booking tea parties now for May-Sept. I'll also create refreshing 'iced-tea parties' too!

steepedteapatti (at) gmail.com

Corporate Tea Parties too!

Photos and Recipe Credit: Milk and Honey

BBQ Tea Spice Rub

The BBQ season is here and we have been grilling with our yummy Lapsang Souchong tea rub! Simply grind up the
2tbs Lagsang Souchong ( our very popular smokey tea)
add 4tsps of black pepper,
4tsps of chilli pepper,
4 tsp brown sugar,
2tsp of kosher salt
and 1tsp paprika.
Shake it all up in a container and rub onto your favourite meat!
Serve it with your favourite jug of Steeped Iced Tea! (I love Bella Coola)

Buy your tea online in my secure and lovely tea shop:

http://www.mysteepedtea.com/teapreneur

Tea Sandwiches

Tea Sandwiches
Bite-sized sandwiches are a distinctive English teatime treat. To make them just right, the bread must be sliced very thin, and the crust removed. Many bakeries can slice bread extra thin on request. If you are slicing the bread yourself, freeze it partially in advance and use a sharp, serrated knife for slicing. To serve, arrange the sandwiches on a bed of crisp iceberg lettuce. The lettuce makes an attractive background and keeps the sandwiches moist. Wrap the serving tray tightly with plastic wrap and refridgerate until ready to serve.

CUCUMBER & MINT*

To make the cucumber slices really thin, try using a vegetable peeler

Ingredients

Serves 4 to 8

2 tablespoons butter, softened

2 tablespoons finely chopped fresh mint

8 thin slices white bread, crust removed

2 small cucumbers, peeled and sliced into very thin rounds

Preparation

In a small bowl, mix together butter and mint until well combined.

Spread a thin layer of butter mixture onto each slice of bread

Arrange cucumber slices on four of the buttered bread slices and top with the other four to make sandwiches

Cut sandwiches into triangles or squares, or try using the teapot cookie and canape cutters for a unique treat

SMOKED SALMON WITH GINGER BUTTER

Ingredients

Makes 12 open-faced sandwiches

1/2 cup unsalted butter, softened

4 ounces cream cheese, room temp

1 teaspoon grated fresh ginger

1 tablespoon freshly squeezed lime juice, plus more for garnish

3 tablespoons chopped fresh cilantro12 thin slices pumpernickel bread

12 thin slices smoked salmon

Preparation

In food processor, mix together butter, cream cheese, ginger, lime juice and cilantro just until combined.

Transfer to airtight container and refridgerate at least 1 hour to let flavours blend.

Use a large round cookie cutter to cut perfect circles out of each slice of bread

Spread a generous layer of butter mixture on each circle, lay a slice a salmon on top, sprinkle with scallion slices and drizzle with a little lime juice.

White Tea Martini or Gin Tea & Lemon Fizz?

TEA RECIPES FOR MY WONDERFUL FRIENDS
Patti Friday Kennedy
steepedteapatti@gmail.com
I’d love to bring my ‘Teahouse’ to your house!
Let’s book a ‘Steeped Tea Party’ or ‘Steeped Iced-Tea Party’ today! OR
Please SHOP 24/7 online in my secure and lovely Tea Shop
(shop in your p.j.’s - delivery right to your door)
SHOP HERE: http://www.mysteepedtea.com/teapreneur


Great Steeped Iced Tea Flavour Combinations
Jasmine Oolong - combine a few tbsp Iron Goddess Oolong with a tsp of Jasmine Dragon Pearls
White Blueberry - combine a few tbsp Pai Mu Tan and Bluest Blueberry
Strawberry Vanilla - combine Strawberry Shortcake with Vanilla Dream
Orange Chai - combine Masala Chai and Orange Burst
Berry Mint - combine Berry Mania and Peppy Peppermint
Lemon Ginger - combine Lemon Drop and Spicy Ginger
Chamomile Citrus - combine Egyptian chamomile with Lemon Drop and Orange Burst
Blueberry Lemon - combine Bluest Blueberry with Lemon Drop
Lavender Mint - combine small amounts of French Lavender and Peppy Peppermint with Black tea
Licorice Mint - combine Amsterdam Licorice with small amount of Peppy Peppermint
Cranberry Orange - combine Cranagranate with Orange Burst
Lemon Almond - combine Lemon Drop with Amaretto rooibos (try adding a little sprite or soda to give it some sparkle; add black tea if you like a little more body)


Sweet Tea
Ingredients
1-ounce loose black tea
1 quart hot water
1 quart room temperature water
Simple Syrup:
5 cups sugar
3 cups cold water
Directions
Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired.
For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.
TIP: if you make the simple syrup, keep it in a separate carafe, rather than adding it to the hot tea, and allow your guests to add as much or as little sweetener to their iced tea as they desire!




Matcha Smoothie
I tossed this into the blender the other day and it was scrumptious!
1 ripe banana sliced in 3 pieces
1 1/4c chocolate flavoured almond milk
1 tsp matcha
couple of ice cubes
Blend thoroughly, pour into a glass and enjoy!

Tea Smoothies
This tea smoothie recipe requires rooibos, a caffeine-free herbal, so you can let the kids have the last bit left in the blender, if there is any extra.
1/2 c Pina Colada rooibos, cooled
1/4 c coconut milk
1 c diced mango
1 1/2 c cubed pineapple
2 tsp agave syrup (or other sweetener if required)
1 tsp orange zest
Place all ingredients in the blender and blend until smooth


Watermelon Strawberry Slush
Prepare the iced tea iced cubes in advance and then
1 cup hulled fresh strawberries
1 1/2 cups cubed, seeded watermelon
3 tablespoons granulated sugar
3 tablespoons fresh lemon juice
1 cup ice cubes made from strong black tea – Strawberry Shortcake

Carolina Iced Tea (if this one seems too boozey for you, adjust the amounts to your taste)
1 1/2 oz peach liqueur1 oz spiced rum1 oz peach schnapps1/2 oz vodka5 oz sweet iced tea
Add alcohol to glass and stir lightly. Pour in iced tea. Stir a few more times and serve. Note: Add a splash of lemon and garnish with a twist for a classy drink or serve in a mason jar for a real down-home feel.

Gin Tea & Lemon Fizz
1 cup water
4 teaspoons black tea leaves or 4 tea bags (such as Darjeeling)
1 cup frozen lemonade concentrate, thawed
1 cup gin
2 cups sparkling water
Ice cubes
In small saucepan, bring 1 cup water to boil. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Chill overnight.
Strain tea mixture into pitcher; discard tea leaves. Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend. Serve over ice.

White Tea Martini
Brew and chill the tea in advance and then make these one at a time for your guests (or yourself!)
1 oz vodka
2 oz Pai Mu Tan white tea (chilled)
ice
dried shredded coconut
sugar
Shake the vodka and tea together in a cocktail shaker with ice. On a shallow plate, mix together enough coconut and sugar for the rim of a martini glass. Moisten the rim of a chilled martini glass with water and then dip it into the coconut and sugar. Strain the martini mixture into the prepared glass.

Berry Iced Tea
For the tea:
Berry Mania Herbal tea
4 cups water
1/2 cup simple syrup, or to taste
1/2 orange, cut into wedges
1/2 lime, cut into wedges
8 frozen raspberries

For the simple syrup:
1/4 cups sugar
1/2 cup water
1/4 teaspoon vanilla extract

Directions
Add 6 table spoons of Berry Mania tea into Ice Tea Pitcher fill pitcher half way with hot water. Let steep for 15 minutes. Add simple syrup. Then fill pitcher up with ice. Add frozen berries.
Tasty with Vodka on hot summer days.
Iced Strawberry Tea Recipe
Ingredients:1 pint fresh strawberries4 cups cold tea1/3 cup sugar1/4 cup lemon juiceice cubes
Directions:
Set aside five whole strawberries. Puree the rest in a blender; strain into a pitcher. Stir in tea, sugar and lemon juice until sugar dissolves. Chill. Serve over ice; garnish with the whole berries.
GINGER BERRY SPRITZER ICED TEA
Ingredients:
Berry Mania herbal tea
4 cups Ginger Ale
2 cups Boiling water
2 cups ice
1/4 cup granulated sugar
1/2 cup raspberries
lemon slices cut in half
Mixing instructions:
Add Berry Mania Tea and boiling water into ice tea pitcher (half way) and let steep 15 minutes. Remove tea leaves; add sugar, stirring to dissolve. Cool. Add ice cubes into ice tea pitcher. Add ginger ale and stir gently. Add raspberries and lemon slices. Serve immediately. If desired, garnish each serving with mint leaves.
Apple-Honey Iced Tea
2 cups boiling water
6 tsp of English breakfast
honey to taste
2 cups apple juice
Using Steeped Tea Ice Tea pitcher steep tea in hot water for 10 minutes.
remove tea leaves, and stir in honey and juice.
Mix until honey is dissolved. Chill and serve over ice. Serves 6-8

Refreshing Chamomile Iced Tea
6 Tbsp. dried chamomile leaves
2 sprigs fresh Mexican mint marigold,
Or: 2 sprigs of mint and 2 stalks of lemongrass pieces.
2 cups boiling water
1/2 cup orange juice
1 cup pineapple juice
1/4 cup lime juice
1 cup white grape juice
2-1/2 cups chilled sparkling water
1 lime, sliced
~In a bowl, pour boiling water over tea and mint marigold (or mint and lemongrass).
~Cover and steep for at least 10 minutes. Strain liquid into a glass pitcher.
~Stir in orange, pineapple, lime, and grape juices. Chill.
~To serve, fill chilled glasses 2/3 full with juice mixture, fill with sparkling water. Add lime slices for garnish.
Makes 6 servings.

Minty Green Tea Iced Tea
Fill a pitcher half full with just-boiled water and add 6 tsp of Japanese green tea and a handful of mint leaves.
Stir in 1 tbsp. honey.
Let brew about 10 minutes.
Remove the tea bags and fill the pitcher with cold water.
Serve over ice.

Frozen Summer Slush
2 cups white sugar
Brew 7 cups of English breakfast tea to desired strength
2 cups boiling water
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
2 cups gin
Directions
Put 7 cups of tea in large saucepan and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight.
To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.

Creme Carmello Oatmeal

Oatmeal using brewed Creme Carmello rooibos tea instead of water! Delicious! Add raisins and walnuts and 1/2 cup of skim milk. Oatmeal is an excellent source of fiber and adding the rooibos tea makes it all the more healthier by adding extra antioxidants! Try it this morning for breakfast! Don't have creme carmello? Try another rooibos flavour. Select your favorite here.

Matcha Powdered Green Tea Cupcakes

Matcha Powdered Green Tea Cupcakes
1/2 sheet pan / 350 degree oven
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 large egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2 tablespoons matcha
1. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour. 2. Beat butter on high until soft, about 30 seconds. 3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 4. Add eggs/egg yolks one at a time, beat for 30 seconds between each. 5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. 6. Mix matcha in with the milk. Add to the batter and mix until combine. 7. Pour into prepared 1/2 sheet pan and smooth flat. 8. Bake for 22-25 minutes until a cake tester comes out clean.

Matcha Buttercream Frosting
1 stick butter, room temperature
2 tablespoons half and half or light cream
1 tablespoon matcha powder
3 cups powdered sugar, sifted
1. Mix matcha in with the light cream to make a paste. 2. Beat butter briefly, scrape bowl. 3. Add the sifted powdered sugar and matcha paste. Beat until smooth.

MORE GREAT MATCHA RECIPES: CLICK HERE

Matcha Recipes

"Hot" Matcha Latte

1 teaspoon (or to taste) matcha
3 teaspoon sugar or 1 tsp honey
1/3 cup hot (not boiling) water
2/3 cup warm milk

Put matcha into matcha bowl or teapot, add hot water & then sugar or honey. Stir to dissolve**, preferably with matcha whisk. Pour matcha mix into a cup, & top with warm milk. It may dissolve easier if you add a little water to matcha first to make a paste & then add the remainder of hot water

"Iced" Matcha Latte

1 teaspoon (or to taste) matcha
3 teaspoon sugar or 1 tsp honey
1/2 cup hot (not boiling) water
1/2 cup of cold milk
1 cup of ice cubes

Put matcha into matcha bowl or teapot, add hot water & then sugar or honey. Stir to dissolve matcha preferably with matcha whisk. Pour matcha mix into a tall glass with ice and then fill the glass with milk

Matcha Green Sparkler

2 teaspoons green tea powder (Matcha)
4 cups warm water
3 cups ginger ale
1 teaspoon honey
2 cups ice cubes
6 fresh mint leaves (optional) or lemon slices (to garnish) (optional)

Stir Matcha green tea powder in 4 cups of warm water.
Mix warm tea mixture and honey together.
Then mix in ginger ale and ice.
If desired, garnish with delicious toppings.

Matcha Smoothie
1 teaspoon matcha green tea powder (no substitutions)
2 teaspoons hot water
1 cup skim milk
1 ripe banana
1 tablespoon honey
3-4 ice cubes
Dissolve Matcha Powder in hot water.
In a blender, combine all the ingredients and blend until smooth.


Matcha (Green Tea) Shortbread Cookies
· 2 cups bleached all purpose flour
· 1-2 tablespoon matcha
· ½ teaspoon salt
· 1 cup butter (unsalted at room temperature — See Note)
· ½ cup powdered sugar (more if your tea is very intense)
1. Sift the flour, powdered tea and salt into a bowl.
2. In a mixer bowl, beat butter and powdered sugar until fluffy.
3. Add flour mixture to mixer bowl and mix slowly until dough just comes together.
4. Pull dough together carefully in a log, approximately 2 inches in diameter.
5. Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
6. Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
7. Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
8. Remove cookies immediately from the cookie sheet and cool on a wire rack.
9. Store in an airtight container or wrap well and freeze.
10. The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
NOTE -- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

What is Matcha?

What is Matcha?
Matcha is the vibrant green powdered tea used in traditional Japanese tea ceremonies. It is made from the leaves of shade grown tea trees. When the leaves are harvested they are steamed, dried and then further processed to remove the veins, stems and impurities. Only about 10% of the original harvest remains, and this is called the "tencha". The tencha is then ground to a fine powder often in a stone mill. It takes about one hour to produce an ounce of matcha, because grinding any faster would result in a burnt tasting tea. Today the highest grades of matcha usually remain in Japan for use in their tea ceremonies and the price can be as high as $100 an ounce. The majority of matcha available in the general market today is now ground by sophisticated machines, which make it affordable to the average tea drinker. Regardless of the grinding technique used, the production of matcha requires a great deal of hand labour, skill and time.
Matcha & Health
The health benefits of matcha tea exceed those of green tea because when you drink matcha you ingest the whole leaf, not just the brewed water. One glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content.
Absorption is key. When tea bags or loose teas are steeped, only 5% to 10% of the nutrients naturally found in tea end up in the cup because most of the nutrients are not water-soluble - the minerals, fibres, vitamins, and antioxidants end up thrown out with the tea leaves. With matcha the whole tea leaf is ground into a fine powder and consumed entirely so you get 100% of the nutrients from the leaves.

Matcha is Exponentially Higher in Antioxidants than Blueberries and Spinach
Green teas contain a high amount of antioxidants, chemical compounds known to forestall aging. Antioxidants are found in many fruits and vegetables – even chocolate. A testing method known as ORAC – short for oxygen radical absorbance capacity, evaluates the antioxidant levels found in food. Matcha green tea is exponentially higher than other foods known for their high antioxidants levels such as blueberries and spinach.

Preparing Matcha (Japanese Powdered Green Tea)

Matcha, powdered green tea, is the centerpiece of the Japanese tea ceremony. However, it is enjoying a wide popularity at the moment because of its rich, intense flavour and its high concentration of antioxidants and vitamins. To prepare matcha in a traditional manner, one needs a bowl and a bamboo whisk (chasen). The bamboo whisk is an important part, as the fine bamboo strands help to dissolve the matcha into the water while creating a pleasant, light froth. A regular metal whisk is not fine enough to dissolve the matcha properly.
· 1 teaspoon matcha green tea powder (per serving)
· 2 ounces boiling water (per serving)
1. Bring freshly drawn, cold water to a boil in a kettle.
2. When water is at a gentle boil, remove from heat.
3. Pour water into tea bowl to warm. At this point, you may soften the whisk in the water. When done, pour out the water.
4. Wipe bowl with clean, dry cloth.
5. Add 1 tsp (3g) of matcha to the bowl.
6. Allow water to cool to approximately 120 - 140°F.
7. Pour 2 oz. of water into the tea bowl.
8. Whisk the matcha thoroughly and briskly in a back and forth motion until the powder is dissolved. This will take about 1-2 minutes.

Earl Grey Martini

Ingredients
1 teaspoon Earl Grey tea leaves
2 (1.5 fluid ounce) jiggers gin
white sugar, for rimming
1 wedge lemon
1 (1.5 fluid ounce) jigger fresh lemon juice
2 fluid ounces simple syrup

Directions
Sprinkle the tea leaves over the gin in a small glass, and set aside to steep for 2 hours.
Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate.

Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside.
Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice.

Cover, and shake until the outside of the shaker has frosted.

Strain into the rimmed glasses to serve.

Earl Grey Tea Cookies

Makes 6 dozen cookies

Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tablespoons Earl Grey tea leaves

1/2 teaspoon salt
1 teaspoon pure vanilla extract

1 teaspoon of water
1 cup unsalted butter, cut into pieces

Directions
Heat oven to 375°F.

Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

Add the vanilla, 1 teaspoon water, and the butter.

Pulse together until a dough is formed.
Divide the dough in half.

Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.
Slice each log into disks, 1/3 inch thick.

Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until the edges are just brown, about 12 minutes.

Let cool on sheets for 5 minutes, then transfer to wire racks.

Chocolate Earl Grey Cake

Ingredients
2 tablespoons loose Earl Grey Tea
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
confectioners' sugar

Directions
Heat oven to 350° F.

Coat an 8-cup fluted tube pan with cooking spray.
Brew the tea in the water 3 to 5 minutes.

Remove tea leaves & set aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy.

Blend in the chocolate.

Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea.

Pour into pan.
Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.

Turn out of pan and cool.

Dust with confectioners' sugar.

Green Tea Sweets Recipe - AWARD WINNER

Green Tea Sweets (winners story here and here)

Ingredients

Yield (2” leaf shape): Approx 25
3/4 cup (2.25 oz) Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup (8.5 oz) All-purpose flour
3 Large egg yolks1.5 TBS
Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

Directions
Preheat the oven to 350F.
Line a sheet pan with parchment paper.
Whisk the confectioner’s sugar and green tea together in a bowl.
Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment.
Mix until smooth and light in color.
Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
Roll the dough out to ½” thickness.
Cut the dough with a leaf cookie cutter.
Toss each cut cookie in a bowl of granulated sugar to coat.
Place the sugar-coated cookie on a parchment lined pan.
Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Baker’s Note: You can purchase Matcha (powdered green tea) from me!
The higher quality matcha you use, the brighter green the cookies will be.
Store the cookies in a tin or other container that blocks out sunlight to preserve the color.
The green color will fade when exposed to sunlight.

Matcha Shortbread Cookies III

Remember: BONUS: The antioxidant properties of matcha remain in the baking process!
A healthy and delicious cookie.
A nice asian twist on an English Tradition.

Yields: 9 dozen small cookies
Ingredients:
1 lb unsalted butter room temperature
1 cup confectioner's sugar
1 tsp salt
2 tbl Green Tea Powder (Matcha)
4 cup all-purpose flour Cream butter in the bowl of an electric standing mixer using the paddle attachment.
Add confectioner's sugar and salt.
Sift together the tea and flour and add to the butter mixture.
Mix until just incorporated.
Roll dough out to 1/3-inch thick between 2 pieces of plastic wrap.
Transfer to a baking sheet and chill until firm, at least 30 minutes.
Heat oven to 300 degrees.
Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters.
Re-roll excess dough as necessary.
Transfer to a parchment-lined baking sheet.
Place on top of another baking sheet to prevent over-baking.
Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail.
Take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
Cool, and serve with green-tea or ginger ice cream.

Matcha Shortbread Recipe II

Ingredients
2 cups bleached all purpose flour
1-2 tablespoon green tea powder (matcha — See Note 1)
1/2 teaspoon salt
1 cup butter (unsalted at room temperature — See Note 2)
1/2 cup powdered sugar (more if your tea is very intense)

Directions
Sift the flour, powdered tea and salt into a bowl.
In a mixer bowl, beat butter and powdered sugar until fluffy.
Add flour mixture to mixer bowl and mix slowly until dough just comes together.
Pull dough together carefully in a log, approximately 2 inches in diameter.
Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
Remove cookies immediately from the cookie sheet and cool on a wire rack.
Store in an airtight container or wrap well and freeze.
The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

http://www.culinaryteas.com/Recipes/TeaRecipes/Matcha-Shortbread-Cookies.html

Matcha Shortbread Cookies

Matcha Shortbread Cookies

100 grams (7 tablespoons) good-quality butter, softened (I use semi-salted butter; if you use unsalted, add 1/4 teaspoon sea salt)

50 grams (6 tablespoons) confectioner's sugar

1 egg yolk

90 grams (3/4 cup) flour

40 grams (6 tablespoons) finely ground almonds (a.k.a. almond meal or poudre d'amande; look for it at natural food stores)

2 teaspoons matcha (green tea powder)

2 tablespoons sugar, preferably an unrefined cane sugar in coarse crystals, such as turbinado or demerara

Yields about 20 cookies.
In a medium mixing-bowl, cream together the butter and confectioner's sugar with a spatula. Add the egg yolk and mix it in thoroughly.
In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lump. Add to the first bowl and stir it in until the mixture comes together to form a ball; don't overwork the dough. Roll it into a log with a circular or square** section, about 4-cm (1 1/2-inch) in width. Wrap in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).
Preheat the oven to 180° C (360° F) and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit into the sugar if necessary. Using a sharp knife, cut the log into 1-cm (2/5-inch) slices and arrange on the prepared baking sheet; the cookies will spread just a touch.
Slip into the oven and bake for 12 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.
** To form a log with a square section, start by forming a regular log with a round section. Place it on a work surface, and press down on it with a small cutting-board to just flatten the top and bottom. Roll it by a quarter of a turn, and repeat to get two more flat sides.

Recipe: Chocolate & Zucchini Blog