Monday, 30 July 2007


2 cups all-purpose flour, plus more for rolling
2 tablespoons Chinese green-tea powder
½ teaspoon table salt
½ pound (2 sticks) unsalted butter, room temperature
½ cup confectioners’ or granulated sugar

1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in colour and fluffy, occasionally scraping down sides of the bowl with a spatula, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

2. Place a piece of parchment on a clean surface; dust with flour. Roll dough to ¼-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

3. Preheat oven to 325ºF. Line two baking sheets with parchment. Cut chilled dough with 2-inch tree cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, reroll, chill, and cut shapes. Bake until firm and barely starting to colour, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for 3 to 4 weeks.


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