Hojicha Shortbread (Print)

Buttery shortbread cookies delicately infused with warm, nutty hojicha aroma

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 2/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract

# Directions:

01 - In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
03 - Add the vanilla extract and mix until fully incorporated.
04 - Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
05 - Divide the dough in half. Shape each half into a log approximately 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
07 - Slice the chilled dough into 1/4-inch thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
08 - Bake for 18 to 20 minutes, or until the edges are just lightly golden.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The unique roasted flavor of hojicha tea perfectly balances the buttery sweetness.
  • Quick to prepare with a simple list of pantry staples.
  • Easy to make ahead thanks to the chilling and storage potential.
  • A crowd-pleasing vegetarian dessert that stands out on any platter.
02 -
  • Use a sharp knife when slicing the chilled logs to get perfectly uniform cookies.
  • Avoid overmixing the dough once the dry ingredients are added to keep the cookies tender.
  • Check the cookies at the 18-minute mark; they are done when the edges are just barely golden.
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