Hojicha Cookies

Crisp, buttery cookies with the warm, roasted flavor of hojicha. A classic slice-and-bake recipe that is perfect for tea time or gifting.

Ingredients

• 80gButter(at room temperature)
• 40gSugar(powdered sugar for smoother texture)
• 1Egg yolk
• 110gCake flour
• 10gHojicha powder
• as neededGranulated sugar(for coating)

Instructions

1. 1

   Preparation: Bring butter to room temperature. Sift together the cake flour and hojicha powder. Preheat oven to 170°C (340°F).

2. 2

   Cream the butter until smooth, then add sugar and mix well. Using powdered sugar will give a smoother texture.

3. 3

   Add the egg yolk and mix thoroughly to prevent separation.

4. 4

   Add the sifted flour and hojicha powder. Mix until no flour streaks remain and the dough comes together. Optionally, fold in macadamia nuts, walnuts, or dried fruit.

5. 5

   Refrigerate the dough for 1 hour to rest.

6. 6

   Shape the dough into a log, wrap in plastic wrap, and freeze until firm. Do not use the refrigerator as the dough will be too soft and lose its shape when cutting.

7. 7

   Remove the plastic wrap, roll the log in granulated sugar to coat, then slice into 1-2cm rounds. Bake at 170°C (340°F) for 20-30 minutes until edges are lightly golden.

Tips

• ✓Using powdered sugar instead of granulated gives a smoother, more delicate texture.
• ✓Freeze the dough log until firm for clean, even slices.
• ✓Add macadamia nuts or walnuts for extra crunch and flavor.
• ✓Store in an airtight container for up to 1 week.

Ready to Try?

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