Sift and stir dry ingredients:
- 1/2 cup wheat bran
- 1/3 cup chapati flour
- 1/4 cup defatted soy flour
- 3 tbsp white sugar (if you prefer sweeter, you can add more, or dust with icing sugar after baking, or add a glaze)
- 1 tsp instant dry yeast
- 1/4 tsp salt
- 2 tbsp crushed earl grey tea leaves (or 1 tsp matcha green tea powder)
- 1/4 cup milk
- 1 whole egg
- 2 tbsp butter
Melt butter and add to milk. Crack in the egg and whisk to get a fairly even mixture. Stir into flour mixture until a dough ball forms. Dough should be soft, almost like a bread dough. Wrap or cover and place in a warm place to let rise. In another bowl, repeat the recipe, but add 1 tsp matcha green tea powder. Allow both doughs to rest and rise for about 30 minutes. Roll out both pieces of dough in one layer to 1/8" (just less than 0.5 cm) thickness. Dough will be soft (this helps with rise and wafer texture) so dust with flour as needed. Cut out into a grid of squares. Go for any size you like here. Arrange squares in a checkerboard pattern on a lined baking sheet with edges just touching each other. Cut out large rounds with a cookie cutter. At this point, you can remove the scraps to just get the perfect circles, but I couldn't bring myself to waste the effort of lining them up, so I just left them there. They snap off easily after baking anyway.
Bake at 350°F (175°C) for about 15 – 20 minutes. Allow to cool on a rack and enjoy!
Note: You can cut into strips or make the two cookies separately (and have a bite of each at a time) if you wish. Green tea powder can also be found in Chinese supermarkets or tea shops.
|Dry ingredients for green tea cookies|
|Checker arrangement. I didn't figure to do this on the baking tray and had to flip this over.|
|Fresh baked checkerboard tea cookies.|