Matcha And Ginger Tea Pinwheels
11
- Prep Time20 mins
- Total Time5 hrs
- Makes36
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
These brand-new treats are a colourful and kicky spin on gingerbread. Don’t be intimidated by the spiral design: If you can roll a tea towel, you can roll these cookies.
Ingredients
2 1⁄2 cups (300 g) all-purpose flour
1 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup (105 g) granulated sugar
1/2 cup (102 g) packed light brown sugar
1 large egg
1 1⁄2 tsp ground ginger
1/2 tsp ground good-quality green or black tea leaves, such as jasmine
2 tsp matcha green tea powder
Green food colouring, optional
Instructions
Stir flour with baking powder and salt into a medium bowl.
Beat butter with sugars in a large bowl, using an electric mixer on medium, until creamy. Beat in egg until well combined.
Beat in flour mixture until dough just comes together. Divide dough evenly in half. Return one half to mixing bowl, then tear into small pieces. Sprinkle with ground ginger and tea leaves. Mix until just combined. Remove dough from mixing bowl and set aside.
Return other half of dough to mixing bowl, then tear into small pieces. Sprinkle with matcha and add a drop of green food colouring, if desired. Mix just until colour is uniform.
Working with one piece of dough at a time (and chilling to firm slightly in between if needed), roll out on a lightly floured piece of parchment into a 12 x 8-in. rectangle. Lay matcha dough on top of ginger dough, offsetting the rectangles slightly so ginger dough can begin by wrapping around edge of matcha dough to start creating the pinwheel design. Working from the long end, roll dough very tightly into a log. Wrap in parchment or plastic. Refrigerate until firm, at least 4 hrs.
Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
Using a sharp knife and rolling the dough log a quarter turn after every cut, slice into 1⁄4-in.-thick cookies, then arrange 2 in. apart on prepared sheets.
Bake until edges are golden, 10 to 12 min. Let cool on sheet for 2 min, then transfer to a rack to cool completely.
