I can't remember...

... the last time I made these.

Actually, the more I think about it, the more I'm convinced that it'd be about 2 years since I last made and ate these. 

These and the originals from Amai Tea and Bake House.

Amai Tea and Bake house, as we all know closed almost 2 years ago - and that is (almost) how long it has been since I left London. 2009 seemed like it was only yesterday, when I left London for home with hopes of return that were never fulfilled. (Yes, I did go back to London last year, but it was regretfully more of a farewell visit than a return)

2009 was also the year I last visited New York and stepped into the quaint little store called Amai on 3rd Avenue and left with almost USD50 worth of goodies - cookies, cakes and the lot.

Let me just say that, the green tea brownie was worth the $$. Of the rest that I lugged back to London, only the memories of the Earl Grey and Cranberries cookies lingered in my mind. But anyway, that was a glimpse of the past.

Since the recipe for these famous cookies were made available online (in 2007), many a moons have tried it. This lot was my 2nd attempt, that was semi (ok, heavily!) modified in flavour. 

I think I like mine better... LOL

Matcha (+ Kurogoma) Cookies
adapted from this recipe


Ingredients (for 1 flavour)

3/4 cup (2.25 oz) Icing sugar
5 oz Unsalted butter, cut into cubes (room temperature)
1 + 3/4 cup (8.5 oz) All-purpose flour
3 Large egg yolks
1 cup (8 oz) caster sugar (for coating)

1.5 tbsp Matcha OR 3 tbsp Roasted Ground Sesame*
1 cookie cutter (shape of your choice)

Method

1. Preheat the oven to 180°C.
2. Whisk the icing sugar and green tea together in a bowl.
3. Add butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. 
4. Mix until smooth and light in color.
5. Add the flour and mix until well combined.
6. Add the egg yolks and mix just until the eggs are fully incorporated and the dough comes together.
7. Form the dough into a disk and chill in the refrigerator until firm (approximately 30 minutes).
8. Roll the dough out to roughly 1.25cm (1/2") thickness.
9. Cut the dough with a cookie cutter.
10. Toss each cut cookie in a bowl of granulated sugar to coat.
11. Place the sugar-coated cookie on a lined pan. 
12. Bake for 12-15 minutes, or until slightly golden around the edges.

*Notes
I used roasted ground black sesame purchased from a japanese supermarket.
I also used 3 tbsp as the flavour didn't quite come out with 1.5 tbsp - yep, I tasted the cookie dough.