CHEF: Diana Widjaja
PHOTOGRAPHER: Arie Andika
[product_category category=”sakura-tea” per_page=”12″ columns=”2″ orderby=”date” order=”desc”]
INGREDIENTS
- 90 grams Unsalted butter
- 50 grams Granulated sugar
- 2-3 drops Sakura Essence
- 1 pinch of salt
- 1 Egg yolk
- 120 grams Cake flour
- 16-20 pieces preserved sakura (about 20 grams worth)
- Fine sugar, for sprinkling on top the cookies
DIRECTIONS
- Put the preserved sakura in a bowl, cover with enough water, leave it for 6 hours (or overnight – so you can do this the night before). This step is to reduce the saltiness from the sakura. I really recommend to leave it as long as you can since the sakura can be pretty salty. Drain the sakura and discard the water. Pat the sakura dry with kitchen towel.
- Beat the butter with salt until soft, add the granulated sugar and beat until light color. Add the sakura essence and egg yolk, beat to combine.
- Pour the flour into the bowl, mix until moisten, then knead gently until smooth.
- Cover the dough with plastic wrap and put in the fridge for 1 hour.
- Preheat the oven200°C.
- Line the baking tin with baking sheet.
- Roll the cookie dough until half a centimeter thick. With a cookie cutter, cut into pieces about 6 cm diameter.
- Place the cookies on the baking sheet, and then decorate it with the preserved cherry blossoms on each cookie. Press it a little bit to stick it into the cookies.
- Lower the oven temperature to 170°C.
- Put the cookies into the oven and bake for 15-20 minutes or until golden brown, sprinkle with superfine sugar immediately after removal from the oven. Let the cookies cool on the baking sheet for 15 minutes then move it to the wire rack until it is completely cooled.
Sakura Tea
[product_category category=”sakura-tea”]
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