GREEN TEA-GINGER MARSHMALLOW SHORTBREAD
Provided by Melissa Clark
Categories dessert
Time 45m
Yield About 2 dozen servings
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. In a food processor fitted with a blade, pulse together flour, sugar and 3/4 teaspoon salt. Add the butter and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but do not overprocess. Dough should not be smooth. Press dough into an ungreased 9-by-13-inch baking pan. (It won't look as if you have enough, but keep pressing and it will cover the pan in a thin layer.) Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes. Transfer to a wire rack and cool completely.
- In a small bowl, whisk the gelatin and matcha together. Stir in 1 cup cold water. Rest the mixture until it thickens.
- In the bowl of an electric mixer, whisk the egg whites and the remaining 1/4 teaspoon salt on medium speed, until soft peaks form, about 4 minutes. Stop the mixer.
- In a saucepan over medium heat, cook the granulated sugar, honey and 1 cup water, stirring until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer. Start the mixer on medium-high and carefully pour the hot syrup down the side of the mixing bowl into the whites in a slow and steady drizzle. Continue mixing until the mixture has cooled slightly, about 2 minutes. Scrape in the gelatin mixture. Continue mixing on medium-high speed until the mixture begins to thicken and quadruples in volume, about 10 minutes. Scrape the mixture into the pan with the shortbread, smoothing the top with an offset spatula. Rub together the candied ginger and superfine sugar to break up any clumps. Sprinkle over the top of the marshmallows. Let marshmallows set for 4 hours or overnight at room temperature. Cut into squares.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 91 milligrams, Sugar 28 grams, TransFat 0 grams
GREEN TEA SHORTBREAD COOKIES
Rich, buttery shortbread with the subtle flavor of green tea. Pairs wonderfully with tea or with ice cream for a dessert! Cookies taste better the next day.
Provided by w
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 45m
Yield 25
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
- Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
- Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
- Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
- Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 13.7 g, Cholesterol 19.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 24.6 mg, Sugar 6 g
GREEN-TEA SHORTBREAD
We used Japanese vegetable cutters that represent the seasons ( www.nycake.com), but any cookie cutter may be used.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen cookies
Number Of Ingredients 6
Steps:
- Heat oven to 275 degrees. Place two racks in the oven. Beat the butter on medium-low speed until smooth, 2 to 3 minutes.
- Beat in sugar and vanilla on medium. Sift together flour, salt, and green tea. Gradually beat into butter mixture on low. Transfer dough onto a piece of plastic. Pat into 8-inch disk. Wrap with plastic; chill 1 hour. May be made a day in advance.
- On a lightly floured surface, roll out dough to 1/4 inch thick; cut into 1-to- 2 1/2-inch rounds. Reroll until all dough is used. Press each round with tines of fork or bowl of spoon to create decoration. Transfer to two unlined baking sheets. Chill 15 minutes before baking. Bake 25 to 30 minutes until firm but not brown; let cool. Cookies can be made 2 to 3 days ahead, and stored in an airtight container.
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GINGER TEA
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 to 5 cups
Number Of Ingredients 3
Steps:
- Add ginger slices, grated ginger, and brown sugar to 4 to 5 cups water and bring to a boil in a saucepan for approximately 20 minutes. Strain and serve immediately.
GINGER SHORTBREAD
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
- Heat oven to 325 degrees. Bake until firm, about 30 minutes.
MATCHA (GREEN TEA) SHORTBREAD COOKIES
I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.
Provided by Akikobay
Categories Dessert
Time 1h3m
Yield 60 small cookies
Number Of Ingredients 5
Steps:
- Sift the flour, powdered tea and salt into a bowl.
- In a mixer bowl, beat butter and powdered sugar until fluffy.
- Add flour mixture to mixer bowl and mix slowly until dough just comes together.
- Pull dough together carefully in a log, approximately 2 inches in diameter.
- Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
- Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
- Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
- Remove cookies immediately from the cookie sheet and cool on a wire rack.
- Store in an airtight container or wrap well and freeze.
- The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
- NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
- NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 46.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1, Protein 0.5
GREEN TEA SHORTBREAD COOKIES
I found this recipe on the Culinaryteas.com web site. I'm always on the look out for interesting recipes using green tea, so here it is! Note: the preparation time does not include the time to chill the dough.
Provided by ribbit
Categories Dessert
Time 1h2m
Yield 9 dozen small cookies
Number Of Ingredients 5
Steps:
- Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt.
- Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
- Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
- Heat oven to 300 degrees.
- Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
- Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
- Cool, and serve with green-tea or ginger ice cream.
More about "green tea ginger marshmallow shortbread food"
DELICATE & SWEET MATCHA SHORTBREAD COOKIES | BIGGER …
From biggerbolderbaking.com
4.6/5 (24)Category DessertCuisine Scottish
- With an electric mixer, beat butter, sugar, and vanilla extract together for a few minutes until light and fluffy.
- In a separate bowl, combine flour, matcha powder, and salt, and gradually add this mixture to the butter mixture.
- When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
GREEN TEA WITH GINGER - I KNEAD TO EAT
From ikneadtoeat.com
HOW TO MAKE SAVORY SHORTBREAD – PLUM DELUXE TEA
From plumdeluxe.com
SHORTBREAD RECIPES
From rotten.recipes
CLASSIC MATCHA GREEN TEA SHORTBREAD COOKIES RECIPE
From theminichef.com
GREEN TEA RECIPES - NYT COOKING
From cooking.nytimes.com
GREEN TEA-GINGER MARSHMALLOW SHORTBREAD RECIPE - NYT COOKING
From cooking.nytimes.cf
GREEN TEA-GINGER MARSHMALLOW SHORTBREAD RECIPE
From pinterest.com
GREEN TEA AND GINGER: IS IT GOOD FOR YOU?
From webmd.com
CANDIED GINGER RECIPES - NYT COOKING
From cooking.nytimes.com
GREEN TEA-GINGER MARSHMALLOW SHORTBREAD RECIPE
From foodguruusa.com
MURCHIE'S TEA & COFFEE
From murchies.com
3 SHORTBREAD RECIPES WAY BETTER THAN STOREBOUGHT – …
From plumdeluxe.com
BUTTERY GREEN TEA MATCHA SHORTBREAD - COOKIES AND CUPS
From cookiesandcups.com
RECIPE: GINGER TEA | CBC LIFE
From cbc.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search