I had the perfect opportunity to bake in James’ kitchen a couple of days ago. The lighting in his kitchen is excellent, thanks to the abundance of glass windows everywhere. All the natural light allowed for easier camera work, which is something I definitely welcome when taking still photographs of food.
The downside is that I don’t know his kitchen as well as mine, so of course, I had to patiently look through cupboards and drawers to find certain ingredients and utensils. And believe me when I say that his kitchen has way too many cupboards and drawers. That aside, one thing I really like is that the kitchen houses dozens and dozens of interesting cookbooks.
Anyway, I’m here to talk about these lovely little slice-and-bake mango tea cookies. Three parts plain flour, one part glutinous rice flour. This is a simple recipe for a crumbly, buttery shortbread cookie lightly flavoured with mango tea leaves. Don’t you just love it when a rich, buttery cookie just melts in your mouth? These cute little speckled cookies do just that.
They have a smooth, gorgeous texture that isn’t too hard or dry, like a lot of store-bought shortbread. The glutinous rice flour gives them a milky, soft, tender crunch. It makes the cookies almost fluffy, but still gives them a substantial amount of body that shortbread cookies call for.
The best thing about this recipe is that you can use whatever tea leaves you want. You don’t have to go with mango tea. Be daring. Pick healthy green tea, or calming chamomile, or light and aromatic Earl Grey! It’s really up to you.
Speckled Mango Tea Mochi Shortbread Cookies
1 1/2 cups all-purpose flour
1/2 cup glutinous/sweet rice flour (mochiko)
2 tablespoons mango tea leaves*
A pinch of salt
2/3 cup unsalted butter, softened
1/2 cup confectioner’s sugar
2 egg yolks, lightly beaten
* I used Legend Tea’s Australian Premium Mango Tea. You can use any kind of flavoured tea you want, really. As long as the leaves are fairly fine. You could very easily grind them in a small food processor or crush them with a mortar and pestle to get a desirable size.
- In a medium sized bowl, combine the flours, tea leaves and salt with a whisk or fork.
- In a large bowl, cream the butter and sugar for a few minutes until light and fluffy.
- Add the egg yolks to the creamed mixture and mix well.
- Gradually add the dry ingredients to the creamed mixture in 3 or 4 increments, mixing well after each addition. You will eventually get a soft dough.
- Shape the dough into 2 logs and wrap them in plastic wrap. Chill for 1 hour.
- Preheat oven to 150°C and line baking tray with baking paper.
- Remove logs from fridge and, with a sharp knife, cleanly slice thin rounds (slightly less than half an inch thick) and lay them on the baking tray. They hold their shape well, so it isn’t necessary to space them too far apart.
- Bake cookies for approximately 20 minutes, or until the edges start to brown a little.
- Remove from oven and carefully transfer cookies to a wire rack to cool.