Serious Eats: Recipes
Cook the Book: Matcha Tea Leaf Shortbreads
Until this year I've been a religious coffee drinker. Tea didn't even cross my mind unless there happened to be a pot of it sitting on the table of a Chinese restaurant. It wasn't that I had anything against tea, it just wasn't a part of my routine.
Over the summer I was looking for something to drink in a local market and was intrigued by the bright green packaging of a particular can of cold Japanese green tea. The tea in that can was cool and refreshing but also grassy, faintly medicinal, and complex. It was on that day that my fascination with tea began, and coffee hasn't seemed nearly as appealing. I spent the whole summer experimenting with different types of iced teas, green, white, jasmine, oolong, Earl Grey. And now that the weather has turned cold I have started drinking my tea hot.
With my tea obsession in full swing I was thrilled to see this recipe for Matcha Tea Leaf Shortbreads in Unforgettable Desserts by Dede Wilson. They are little shortbreads cut into the shapes of leaves with the addition of matcha, a powdered form of green tea incorporated into the dough.
It's no big revelation that most cookies go very well with a warm cup of tea (or coffee for that matter) but these little greens leaves are a match (matcha?) made in heaven.
Win Unforgettable Desserts
As always with our Cook the Book feature, we have five (5) copies of Unforgettable Desserts to give away this week.