Unusual Colored Tea Cookies Without Dyes
Introduction: Unusual Colored Tea Cookies Without Dyes
I like to cook very much and do it often, but I rarely do any baking. It should be something truly unusual, interesting and extremely attractive.
One of these recipes, which won me over with its simplicity in preparation, unusual appearance and interesting composition, I want to share with you.
These are cookies made using tea.
I used 2 types of tea: ground green Japanese matcha tea and ground blue Thai flower tea anchan.
As a result, these 2 teas gave completely different taste and aroma in baked goods. The blue tea cookies turned out to be more delicate in taste, slightly sweeter with a light floral aroma, I personally liked a little more.
Green cookies will definitely become a favorite dessert for matcha lovers, they are very similar in smell and taste to this brewed tea. Very rich and vibrant.
In general, the recipe is striking in its simplicity, and due to its unusual appearance, it is an ideal dessert to amaze guests with delicious and unusual cookies.
Step 1: Ingredients
For green cookies:
1.5 tsp. matcha tea, 120 g powdered sugar, 120 g cold butter, 200-220 g flour, 1 egg, 2 tbsp. black sesame
For blue-violet cookies:
1.5 tsp. ground blue Thai flower tea anchan, 120 g of powdered sugar, 120 g of cold butter, 200-220 g of flour, 1 egg, 2 tbsp. white sesame
Powdered sugar can be bought ready-made, or you can grind the sugar in a blender or coffee grinder. I have flour, powdered sugar and butter for both types of cookies in the same plate for ease of photography and use. 305
In the future, I just took half of the ingredients for each colour, weighing them.
Step 2: Prepare the Flour
Sift the whole flour through a sieve so that it is light, clean, airy and well saturated with oxygen.
Step 3: Ingredients Separating
Divide flour and powdered sugar in half (120g powdered sugar and 200g flour) for use with different types of tea.
Step 4: Combine Dry Ingredients for the Green Cookies
Combine the powdered sugar, green tea (matcha) and flour in a blender.
Step 5: It Should Become a Dough
Add diced butter and egg. Mix in a pulse mode until the mass begins to collect around the knives.
Step 6: Make the Dough Even More Interesting
Pour black sesame seeds into the prepared mass and mix well.
Step 7: A Cold Green Sausages
Form 2 cylinders from the finished dough, wrap them in baking paper, tightly twisting the ends of the paper, put in the refrigerator for at least 1 hour.
Step 8: Do You Want Blue-purple Sausages? Repeat It!
Repeat the same for blue-purple cookies only with blue Thai tea and white sesame seeds.
* In a blender, combine the second half of the flour, the other half of the powdered sugar and blue tea.
* Then add the diced butter and egg. Mix in the same way in a pulse mode until the mass begins to collect around the knives.
* Then add white sesame seeds.
* Also, divide the dough into 2 parts and form 2 cylinders from them, wrap them in baking paper, tightly twisting the ends of the paper and also put them in the refrigerator for at least 1 hour.
Step 9: Colored Sweet Circles
Get the cylinders out of the refrigerator, remove the paper, cut each cylinder into circles about 1.5 cm thick. I first cut a little thick, about 2 cm, then I realized that it was too thick and cut each piece in half. My thickness turned out to be rather 1 cm.
Step 10: It's Cold Not Enough
Cover a baking sheet or other suitable shape (I have a large glass baking dish) with baking paper. Put the circles on a baking sheet, leaving a sufficient distance between them, my cookies are a little cramped, this becomes visible a little later, so put them away from each other. Put it all back in the refrigerator for 30 minutes.
Step 11: We Are Really Close to the End: Bake It!
Preheat the oven to 180°C/356°F, take out the cookies and bake immediately on the upper oven level for about 10-12 minutes. It is important to ensure that during the baking process, the cookies are browned only from the bottom, and the sides and top are not.
Step 12: Chill It... Again?
The hot cookies are very soft, they need to be cooled on a baking sheet for 5-7 minutes, and then gently transferred to a flat surface to cool completely. I took it out right along with the paper and put it on the board. 567