Black Tea Cookies - Korean Bakery - Recipe Help Please
Oh, I wish I lived closer to this bakery - I tried these "Black Tea Cookies" on a whim, and I would buy DOZENS of these delicious little cookies!
I spent hours yesterday searching online for a recipe, but I am not finding anything that looks right. I can probably adapt recipes for "Earl Grey Cookies" combined with some kind of almond cookie recipe, but since I'm not a baker, this might be a long trial-and-error process. I'm hoping that some of you might have an idea of how to do it.
These small, round cookies are about an inch in diameter - looks like they started out as little dough balls before baking. You can see the black tea leaves - it's not ground into powder - and there are thin slices of almond in the dough as well. They're kind of like the consistency of Pecan Sandies. Not terribly sweet. Not super-almond-flavored, either. They almost look like they're covered in fine sugar, but they're definitely not rolled in sugar. You can really taste the tea - it's... enchanting.
Here are a couple of photos, in case that helps.
The pictures look like they may be a type of mochi bread. Mochi bread is usually hard or crisp on the outside and can be made with any flavoring like green tea or black sesame. It may be hard finding a good recipe for them because Korean bakers don't usually share their secrets.
If it is mochi bread there are some pre-mix packages available in Korean markets.
Oh, thank you for the reply! They're definitely not mochi bread, although picking up a pre-mix package is now on my list for next time I get to go to the Korean market.
I found a recipe here on CH that might work as my base:
I found a recipe for Earl Grey tea cookies that looks promising http://www.thekitchn.com/recipe-earl-...
I don't have a food processor, and I want the almonds to be in slices, not pulverized, but I think I'll experiment with a combination of those two recipes, for starters. I'll try to remember to come back with results, too.
I experimented with some recipes & jotted down the things needing refining but haven't gone that extra step of trying the refinements & setting the adjustments down. It was interesting to learn things like how chilling the dough is a necessary step. I did manage to make some good cookies and people enjoyed them, but the tea flavor didn't have the same degree of intensity as the bakery's cookies did.
I found these two recipes for "Japanese style almond balls". May be you can add Earl Grey tea bags and almond slices.
A: Toast 60g ground almond in oven till light golden brown.
Cream butter 120g with sugar 60g. Mix in cake flour 240g, salt 2g, almond, and 1-2 tea bags of Earl Grey. Shape into small balls. Make 30 cookies. Bake at 180c for 10 mins then reduce heat to 120c and bake for another 10 mins. Turn off the heat but leave cookies inside till oven cool down.
B: Butter 45g at room temp mix with Icing sugar 15g and a pinch of salt. Add 25g ground almond, 50g cake flour, and 1- 2 tea bags of Earl Grey. Chill the dough overnight. Next day, shape into 5g balls. Bake at 170c for 15-20mins. Dust cookies with icing sugar while they are still hot. When cookies cool down, dust again with icing sugar.
The May 2005 issue of Real Simple magazine had a great Earl Grey Tea Cookie recipe, intended to be a simple refrigerated slice & bake; it seems your linked recipe is just a half-sized version of it. Did you try that recipe as a slice & bake with your almonds and black tea?
Given the cookie shape & your description of texture, perhaps start with a "Mexican Wedding Cookies" recipe, using the sliced almonds in place of walnuts and adding 2 T. of tea. Then roll in superfine sugar (not powdered sugar) after baking to finish. One such starting-point recipe is here http://allrecipes.com/Recipe/Mexican-...
That slice & bake I linked was one I tried indeed, although I didn't have the confectioner's sugar, and it came out pretty well. Thanks for the links! I'll try the Mexican Wedding Cookies approach, too.
I'm thinking of using a tea-infused sugar (or if that doesn't do it, a tea-infused butter) as well.
Now all I need is time!