I've recently discovered the joy that is Steepster. It's like facebook for tea. There are reviews, discussion boards, places to keep track of the teas you've had and the teas you'd like to try. Even some trading and info on free samples! I'm going through one of my tea obsession phases, you see. It's not that I don't always enjoy tea, but there are times when I get more enthusiastic about it than usual.
I think part of it is the element of service and community in tea drinking. I love carefully measuring, brewing, pouring, and seeing that turn into something unique and lovely. It's warm and comforting. On my spring break trip, since I couldn't bake but was dying for a way to somehow nourish people, I made tea. I yearned to facilitate, and I found a way I could.
|(In the background) On the left: Awkward family photo calendar. On the right: Actual family photo|
So I've had these cookie cutters shaped like little wings that can hook on the edge of a teacup. Adorable, right? What better way to use them than to make little cookies with actual tea in them? Time to break out the matcha. The cookies are a pretty sage green with a subtle tea flavor in the back of your mouth. The dough is a deep forest color and much more powerfully flavored, so know that it will become more muted with baking. Add more tea if you'd like a more robust flavor.
Matcha Shortbread Wings
10 Tbsp butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
2 egg yolks
1 cup cake flour
3/4 cup all purpose flour
2 tsp matcha
2 Tbsp milk
Preheat oven to 375F. Line baking sheets with parchment paper and set aside.
In a medium mixing-bowl, cream together the butter and sugars with a spatula. Add the egg yolks and mix it in thoroughly.
In another bowl, combine the flours and matcha, and stir with a whisk to remove any lumps. Add to the butter mixture and beat it until combined, adding milk as necessary.On a clean, lightly floured (or powdered sugared) surface, roll out the dough to about 1/2" thickness. Cut out shapes with a cookie cutter or cut into squares. Place on baking sheets and bake for 5-9 minutes, or until edges are slightly golden. Cool on a wire rack. Enjoy with tea!