Korean Tea Cookies – Matcha Cranberry Cookies
The product recommended today is ‘Matcha Cranberry Cookie’, the face of Ilsan Bakery Cafe Wolfs. Among Cafe Wolf’s desserts, this is the most well-known and popular cookie. There are often customers who come from even out of town to taste these cookies. Word of mouth is rife that it is delicious. Cafe Wolf’s Matcha Cranberry Cookies.
1. First, whip the butter and add sugar, then mix the eggs well. The eggs used are 1 yolk to 2 whites, creating a soft texture. Sift the powder and mix evenly.
2. The matcha powder was so fine that I was afraid that it would blow up and cause a kitchen disaster, so I was timid and measured it out by drilling a deep hole in the flour and filling it. I find myself funny too.
3. Matcha powder has a much stronger taste, aroma, and color than green tea powder, so it is a widely used ingredient in confectionery and baking. Thanks to this, you can enjoy vivid and pretty green cookies that look like they were drawn.
4. Add a little water and mix, and before you know it, you will have a bright green dough like this. The highlight of Cafe Wolf’s Matcha Cookies! Chop up a lot of sweet and sour cranberries and mix evenly for a short time. The finished dough is shaped into a square like this and goes into the oven. There is a little bit of sugar on the edges, so it has a sweet and tangy texture.
Matcha Cranberry Cookies have a subtle, deep bitterness of matcha, making them a festive treat for those who enjoy green tea-type desserts. The outside is hard, but the texture is soft and moist. Plus, the chewy, sour cranberry is the highlight! It’s a great cookie to go with a fragrant tea that warms your fingertips. It’s also perfect as a snack for adults! With matcha cranberry cookies
Enjoy a fragrant and relaxing tea time~
Korean Tea Cookies – Hongcha Cookies
It’s a super simple recipe, but the taste is so luxurious~ The aroma and freshness of the black tea leaves are important tips! All you have to do is mix equal amounts of flour and whipped cream. The whipped cream is butter and milk that have already been emulsified, and eggs are optional, but you don’t have to add them. It makes a really delicious cookie. I happened to have organic earl gray with a good scent, so I made two versions.
Cookies made by mixing black tea leaves with whipped cream, and cookies with a rich color and strong black tea aroma made by steeping black tea and studded with leaves. Both taste good~ It looks like two things stacked on top of each other~
Hongcha Whipped Cream Cookie Recipe
250g cake flour, 250g fresh cream, 100g sugar, 2~3 black tea leaf tea bags, 3g baking powder, 1g salt
1. Chop Earl Gray or Darjeeling, grind it finely with a grinder, or roughly crush it with your hands and mix with whipped cream.
2.Earl Gray Organic Slow Tea~ Lightly grind the bag. Gently mix with whipped cream. Sift all flour, sugar, salt and baking powder. Yellow is coconut powder. I put in about 1/3 of the powerful sale. The amount of sugar is not that sweet and I like it. Can be adjusted according to taste (50g~200g)
3. It tastes better if you rest it in the refrigerator for 1 hour, or freeze it in the freezer for at least 1 hour, or let it ripen in the refrigerator for about 12 hours. It loses the taste of raw wheat flour, but it tastes good even if you just bake it.
4. Take out the dough, roll it out on a lightly floured cutting board to a thickness of 7mm, and stamp it into a mold, or you can just leave it alone.
5. Place in a 170 degree oven for 10 to 20 minutes, which can be adjusted to suit each oven’s characteristics.
Korean Tea Cookies – Plum Cookies
Dried persimmon bread and plum cookies are Gwangyang’s representative specialties. It is handmade at Gwangyang Bread, run by Lim Ok-cheon and Hwang Mi-hyang. Plum dolls are cute.
Plum cookies are cookies made with chopped pickled plums and handmade with Korean wheat. The plum flesh is chewy and has a very refreshing taste. It is a dried persimmon bread made with Korean wheat with chopped Daebong dried persimmons from Gwangyang. It’s sweet, but thanks to the sweetness of dried persimmons, it’s a very attractive bread with a clean sweetness and softness. Honest specialty products you can trust and eat.
This product is perfect as a snack or as a gift to a friend. If you want to purchase it, you can search for dried persimmon bread and purchase it.
Korean Tea Cookies – YuJa Cookies
Everyone drinks a lot of citron tea in the middle of winter, right? I like sweet tea, so I drink citron tea. I was wondering what it would be like to make cookies with citron syrup, so I made this recipe, and it tasted really good. I made this while imagining, ‘This is what cookies with citron syrup would taste like!’ And it tasted just like that. It’s moderately moist and gives you a refreshing feeling while eating it. Citron green cookies should not be eaten with citron tea, but would be perfect with green tea or light Americano. For children, I think you can feed it with milk.
Butter, sugar, eggs, green citron, cake flour, almond powder, baking powder, salt
1. First, add sugar to soft butter at room temperature and stir with a hand whisk until gently mixed.
2. Once the butter and sugar are well mixed, add the egg yolks and mix with a whisk.
3. Take out the yujacheong and finely chop it using scissors or a knife.
4. Next, add the finely chopped citron syrup and mix again with the already mixed butter + sugar + egg yolk.
5. Add the sifted cake flour, almond powder, baking powder, and salt and mix quickly so that no flour is visible.
6. When it becomes one lump, divide it in half.
7. Shape it into a round bar, roll it out, wrap it in paper foil or plastic wrap, and harden it in the freezer for 30 minutes to 1 hour.
8. Cut the well-hardened cookies into even shapes, place them on the oven pan at intervals, and leave for about 15 minutes. Then, it’s done!
This cookie has a lot of yuzu flavor because it contains a lot of yuzu syrup. If there is a type of cookie that is crunchy and savory, it can be said that it is a refreshing and vibrant cookie! I like it better because it’s a cookie that’s not greasy and you can eat it with pleasure, but it’s not that difficult to make.