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Hand-kneaded Yuzu Tea Cookies



If you're using yuzu tea with large yuzu skin chunks, then chop it up roughly.
I usually use kitchen scissors to cut mine - this reduces the amount of things I need to wash.
Combine the yuzu tea, sugar, and vegetable oil in a bowl.
Mix with a whisk.
Sift in the flour, and cut in with a rubber spatula.
When the dough is smooth, bring it together with your hands.
Take 10 g of dough each and roll it up with your hands.
Make them into 1 cm thick flattened balls.
Align on a baking tray.
Bake in 180C preheated oven for 12-15 minutes.
Please remove them from the tray when they're slightly cooled down.