Save Experience a delightful twist on a classic treat with these Hojicha Shortbread cookies. These buttery, melt-in-the-mouth delights are delicately infused with the warm, nutty aroma of roasted hojicha tea, creating a sophisticated Japanese Fusion dessert that is both comforting and unique.
Save Hojicha, a roasted Japanese green tea, adds a deep, earthy complexity to the traditional shortbread base. The result is an elegant cookie with a distinctive brown hue and a toasted fragrance that fills your kitchen as they bake.
Ingredients
- Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons hojicha powder (roasted green tea)
- 1/2 teaspoon fine sea salt
- Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (80 g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Step 1
- In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
- Step 2
- In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Step 3
- Add the vanilla extract and mix until incorporated.
- Step 4
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Step 5
- Divide the dough in half. Shape each half into a log about 1.5 inches (4 cm) in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes, until firm.
- Step 6
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Step 7
- Slice the chilled dough into 1/4-inch (0.6 cm) thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
- Step 8
- Bake for 18–20 minutes, or until the edges are just lightly golden.
- Step 9
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
To maintain the best texture, store your cooled cookies in an airtight container at room temperature. They will remain fresh and delicious for up to 5 days, making them a great make-ahead snack.
Varianten und Anpassungen
For an extra decorative touch and a boost of flavor, try dipping the cooled shortbread halfway in melted dark or white chocolate. The sweetness of the chocolate complements the roasted tea notes beautifully.
Serviervorschläge
These cookies are the perfect accompaniment to a cozy afternoon. Serve them alongside a steaming mug of hojicha tea or your favorite coffee to enhance the warm, nutty notes of the roasted tea powder.
Save Simple to prepare yet deeply satisfying, these Hojicha Shortbread cookies bring a touch of Japanese elegance to your dessert table. Enjoy the melt-in-your-mouth texture and the aromatic finish of roasted green tea in every bite.
Kitchen Guide
- → What does hojicha taste like in shortbread?
Hojicha imparts a warm, nutty, and slightly earthy flavor to the buttery shortbread. Since the tea is roasted, it has less bitterness than regular green tea and adds a comforting toffee-like aroma that pairs beautifully with the rich butter base.
- → Can I substitute hojicha powder with matcha?
Yes, though the flavor profile will change significantly. Matcha has a more vibrant, grassy, and slightly bitter taste compared to hojicha's mellow roasted notes. Use the same amount and expect a more intense green tea flavor.
- → Why does the dough need chilling?
Chilling firms the buttery dough, making it much easier to slice into clean, uniform rounds without losing shape. It also helps prevent excessive spreading during baking, ensuring your cookies hold their delicate texture.
- → How do I know when the shortbread is done?
Look for edges that are just lightly golden—the centers should remain pale. Overbaking will make them dry rather than melt-in-your-mouth tender. They'll continue to firm slightly as they cool on the baking sheet.
- → Can I freeze the dough logs?
Absolutely! Wrap the shaped logs tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. When ready to bake, let thaw in the refrigerator for a few hours before slicing—no need to thaw completely.
- → What's the best way to store these cookies?
Keep in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Avoid refrigerating, as this can make the butter firm and affect the delicate texture.