i’ve been itching to bake since the last time i did with wen but couldn’t find the time nor the energy to but tonight i was determined, despite being out the entire day and was bushed by the time i got home. but i’m glad i stuck it through, green tea sable cookies was soooo easy to make! not much measurements to do, don’t need measuring cups, don’t need measuring spoons, and don’t need to dig out my electric whisk! just need my measuring scale, and best of all, don’t need to whisk or beat batter or meringue till my arm ceased to feel!!

pastry flour or top flour 240g, chilled
green tea powder 15g
unsalted butter 150g, at room temperature
icing sugar 130g
salt a pinch
egg yolks 2, at room temperature
granulated sugar as needed
egg white 1, beaten
green tea leaves (optional) as needed

1. Sift flour and green tea powder together twice. Set aside.

2. Beat butter, icing sugar and salt until soft & creamy. Add egg yolks and mix well. Add flour and green tea powder mixture and fold in with a spatula. Cover dough with cling film and chill in fridge for about 15 mins.

3. Divide chilled dough in half. Place a portion of dough on a large sheet of parchment paper, then shape it into a log about 3.5cm in diameter. Wrap log with parchment paper. Repeat with other portion of dough. Refrigerate dough until firm. If not using immediately, wrap with cling film and freeze. Cookie dough can be kept for up to 2 months in the freezer.
green tea sable

4. Preheat oven to 150⁰C. Cut logs into 7-mm thick rounds. Dip edges in granulated sugar.
green tea sable2

5. Place cookies on a baking tray lined with parchment paper. Brush a little egg white over the cookies & scatter a few green tea leaves on top if desired.

6. Bake for about 25 mins, then remove & leave to cool on a wire rack before serving. Store cookies in an airtight container at room temperature for up to 10 days.
green tea sable3

its super easy peasy, but jus a note, you need to read thru all the instructions & prepare ahead of time, like chilling the flour, refrigerating the dough (twice) & if your eggs are kept in the fridge, take them out 1/2 hr before u use them etc. so the actual baking time can be reduced. i took a shortcut, i chilled the stuffs in the freezer. after the last baking, green tea tiramisu where i wished i had added more green tea to get the flavor, i was way too greedy this time & it turned out a lil’ too strong (bitter) but it’s still nice…i would’ve like it less sweet too.