With its naturally sweet taste, smoky flavour, and subtle notes of cocoa, hojicha powder is the perfect match for a variety of baked goods. In polvorones, a popular Mexican shortbread cookie, the Japanese ingredient is introduced in both the cookie dough and rolling sugar for more meaningful flavour impact.
- In bowl of stand mixer, beat butter on medium speed until light and fluffy. Add 1/2 cup (125 ml) of the confectioners’ sugar, vanilla, 1/2 teaspoon (2 ml) hojicha powder, 1/4 teaspoon (1 ml) of the cinnamon and ground ginger; beat until well blended. Stir in flour and pecans.
- Shape dough into 1-inch (2 1/2-cm) balls. Place on sheet tray. Wrap with plastic and hold refrigerated or frozen for service.
- In a bowl, mix remaining 1 1/2 cups (375 ml) confectioners’ sugar and 1/4 teaspoon (1 ml) cinnamon. Hold ambient until ready to bake off cookies.
- Heat oven to 350ºF (180°C). Arrange cookie dough 1-inch (2 1/2-cm) apart on ungreased cookie sheets. Bake 15 minutes. Remove from baking sheets and immediately roll hot cookies in confectioners’ sugar mixture. Place cookies on wire racks to cool.
- When cool, roll cookies in sugar mixture again. Lightly dust tops of cookies with additional hojicha powder to serve.
- Recipe type: Flavour Forecast