+
4 (4)

Desserts

Hojicha cookies

Hojicha cookies
Marcus Yam / Los Angeles Times

The next time you sit down for a cup of tea, take in the aromatic steam while it's brewing. The smoky flavor of hojicha, a drink made from green tea that's been smoked over charcoal, might suggest the aroma of ... Read more

Total time: 40 minutes plus chilling times | Makes about 2 dozen cookies
  • 2 tablespoons (about 8 grams) hojicha tea
  • 1/2 cup (120 g) butter, at room temperature
  • 1/3 cup (70 g) sugar
  • 1 egg
  • 1 1/3 cup (160 g) brown rice flour

Step 1In a small sauté pan, toast the tea over medium-low heat until fragrant, about 2 minutes, then grind with a spice grinder to a coarse powder.

Step 2Cream together the butter and sugar, then add the egg and mix well. Add the ground tea and flour, mix well, then wrap the dough in plastic and refrigerate until firm, 15 to 30 minutes.

Step 3Remove the dough and roll it into a log approximately 11/2 inches in diamater. Wrap in plastic again and refrigerate or freeze until very firm, about 1 hour.

Step 4Heat the oven to 350 degrees. Cut the dough into rounds a little thicker than 1/4 inch. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake until the cookies are set and lightly golden underneath, 15 to 20 minutes.

Note: Adapted from a recipe by chef Kuniko Yagi.

HAVE YOU TRIED


Grilled flank steaks with chimichurri sauce
Grilled flank steaks with chimichurri sauce

Braised leeks
Braised leeks

Classic tapenade
Classic tapenade

Fried catfish
Fried catfish

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Meyer lemon tart
Creamy rice pudding with cardamom and almonds
Boysenberry ice cream
Chocolate mint ice cream