The arrival of blood oranges, meyer lemons, ruby red grapefruit and tangerines can only mean one thing: citrus season is finally here. And you know what that means… Warm weather is right around the corner. Picnics in the park, ice cream dates, happy hour on the patio, iced tea season – there’s so much to look forward too.
Get a head start on vibrant summer flavours with our easy-to-make Yuzu Matcha Crinkle Cookie recipe – the most delicious way to bring a little taste of sunshine to your kitchen. Made with our fresh and invigorating Yuzu Matcha, these tea-infused bites of heaven are sweet, buttery and perfectly chewy, with just the right amount of citrus kick from the yuzu – a Japanese citrus fruit loved for its bright and zesty flavour.
Serve these sweet-citrusy matcha-infused cookies with your favourite tea for the perfect afternoon treat.
Makes: 28 cookies
- 3 tbsp DAVIDsTEA Yuzu Matcha tea
- 1 ¾ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, room temp
- ¾ cup sugar
- 2 eggs
- ½ tsp lemon zest
- 1 cup powdered sugar
|In a medium bowl, mix Yuzu Matcha, flour, baking powder, baking soda and salt until combined. |
|In a large bowl, beat butter and ¾ cup of sugar until pale and fluffy. |
|Add 1 egg + 1 yolk to the butter mixture and beat until smooth. Reserve the egg white for later use. |
|Add dry ingredients to the butter mixture and mix until combined. |
|Wrap dough in plastic cling wrap and chill for 2 hrs |
|Preheat oven to 350 F and line a baking sheet with parchment paper. |
|Remove dough from fridge and using a tablespoon, scoop out balls of dough. Roll them between your hands until they are smooth. |
|With a pastry brush, brush dough balls with egg white and place in fridge for 10 min. |
|Remove from fridge and roll them in powdered sugar. |
|Bake for 10-14 min or until the tops are cracked and the edges look slightly golden. |