Macha Sables
There’s something so childishly appealing about green food. All my life I’ve been drawn to the green stuff, be it food colouring or natural vegetables I’ll eat it all. That said, it’s not really surprising that Green Tea is my favourite drink and flavour – I’ve tried everything from Green Tea Kit Kats to Green Tea Chai Lattes (the latter is definitely not recommended!), so when I kept seeing recipes for Matcha Sables (or Diamants) I decided to roll up my sleeves and give them a go.
I’ll never be the baker that Linda is, she seems to live and breathe desserts while mine tend to deflate in the oven after much swearing and destruction of the kitchen. I’d seen the Matcha recipes on various blogs and had fair to medium success, but it was with the last variation found on Evan’s Kitchen Ramblings that I finally hit paydirt.
Success! My dough was beautifully buttery with a brilliant green shade that made me grin. My rolling pin kept getting stuck to the dough as I rolled it out and so I simply rolled it all by hand, resulting in the somewhat haphazard appearance of my sables, but the taste definitely did not suffer in the least. The sables are an almost soft texture, readily crumbling apart with a faint aftertaste of Green Tea.
What better way to enjoy some Green Tea Sables than with… you guessed it, Green Tea!
Opinions were split on the deliciousness of the sables. Sibling A simply declared them ‘Good’ but wasn’t shy in demolishing the box, Sibling B on the other hand scrunched up his face at the bitter Green Tea, ‘YUK!’.
The dough resulted in so many that even with the power of 3 we had no way of finishing them all off. Instead I pulled out some of these nifty little boxes I brought back from my last trip to Japan and proceeded to hand out cookies to friends and family.
Green Tea Sables
Recipe adapted from Okashi by Keiko Ishida
- 240g cakeflour (chilled)
- 15g green tea powder (matcha powder)
- 150g unsalted butter, at room temperature
- 130g icing sugar
- pinch of salt
- 2 egg yolks
Makes approximately 24 – depending on your slicing skills.
- Sift together the flour and green tea powder twice, put this aside.
- Beat together the butter, icing sugar and salt until creamy then add the egg yolks and mix well. Fold in the flour and green tea mix with a spatula. Fold the dough up in cling wrap and let it chill in the fridge for 15 minutes.
- Your dough will be sufficient to create 2 portions. Take each portion and place on a piece of baking paper, then shape the dough into a log shape about 3.5cm in diameter. Chill these in the fridge until firm (I waited about 30 minutes for my first batch).
- Pre-heat the oven to 150ºc.
- Slice the log into 5mm rounds (optional – using the egg whites left over, brush the sides of the logs and roll them in granulated sugar for a sugary coating).
- Place the sables on the baking paper – bake for approximately 25mins. Be careful when baking as the sables can turn brown quite quickly.
Author
By Minh
Minh is a food, photography, tv loving girl who on occasion likes to think that she can cook. I can't hold my drink for what its worth and have an unhealthy obsession with green tea products.
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This article was written on 27 Mar 2010, and is filed under Dessert Recipes.
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These look very good. I tried a similar recipe to these last week and I didn’t add enough macha and had the oven on too high so they turned out like very hard and slightly green shortbread. Yours look great.
.-= Mark @ Cafe Campana´s last blog ..BBQ Favourites – Kartoffelsalat =-.
Mmmm, they look stunning and the boxes… oh my!
.-= Miriam/The Winter Guest´s last blog ..Eggplant beignets =-.
Green food always takes me back to playdough… I struggle a little with it!
.-= Fiona´s last blog ..Sakeena’s Cups =-.
Oh I saw the recipe on Y’s blog too and wanted to make them as well! They look absolutely delish! Good work! I will get around to baking them once all this craziness dies down.
.-= Phuoc’n Delicious´s last blog ..Reminiscing: Nussschnecken in Heidelberg (Germany) =-.
hi there! glad the recipe turned out great for you
i’ve been following your blog for quite sometime now (it was brad who pointed me to your blog) and i think you’re a fantastic baker!
p/s : in order to prevent the dough from sticking to the pin, what i normally do is sandwich it between two sheets of either parchment or cling wrap then roll
They look delicious minh – loving the shot with the teapot.
.-= Trissa´s last blog ..The aMAZEing Pumpkin Risotto =-.
ohay! awesomeness, cheers to minh the baker!
.-= ladyironchef´s last blog ..Lei Garden Cantonese Restaurant, Chijmes, Singapore =-.
How good is that recipe!
The amount of matcha in it is just perfect, I think. Love the teapot and those gift boxes.
.-= Y´s last blog ..Daring Bakers Challenge : Orange Tian =-.
Minh! I love those boxes from Japan! So beautiful
.-= Reemski´s last blog ..Eat.Drink.Blog. 2010 =-.
Gosh, I had to recheck the recipe to make sure there was no food colouring in it, what gorgeous looking biscuits, I can almost imagine their slight tea flavoured bitterness, yummy!
.-= Moya´s last blog ..L’Atelier de Joel Robuchon – Hong Kong =-.
Cannot wait to try this…looks delicious and there’s nothing healthier than matcha green tea powder
The color of that matca sable is just perfect! I love green food, too.
Mark: I was a little matcha happy making these, but the sight of green flour really is awesome! I’ve learnt my lesson baking biscuits, I just leave the oven on super low and watch like a hawk.
Miriam: Thanks! Aren’t the boxes adorable? My friend told me they were way too campy but I love them.
Fiona: Haha I think I was one of those kids who probably ate my playdough.
Phuoc: Definitely give it a go! These are great fun for midnight baking they’re so easy to make.
Evan:
Hello hello! I think I found your blog through Brad as well, I love your photos! Thanks for the tip for the rolling, I’ll give that go next time I make cookies.
Trissa: Cheers Trissa!
ladyironchef: oh hallo
Y: It’s the bomb! I feel the urge to make another batch soon…
Reemski: They’re so quintessentially Japanese <3
Moya: The colour really is gorgeous, the green tea powder is really perfect for a recipe like this.
Olivia: Give it a go, you won’t regret it
Anh: Hehe, it really is fun to eat.
Minh – you are a wizzkid!
A genius combo of culinary and oragami skills
I think you shouldn’t give up on green tea chai lattes. I had a good on in Osaka. If its made by Jarrah then its probably not great.