Quick and easy to make after you've initially refrigerated the dough for at least a couple of hours, these wafers are perfect with a cuppa.
160g plain flour
125g castor sugar
1 tbsp green tea powder, preferably ceremonial-grade*
½ tsp salt
80g coconut threads
40g black sesame seeds (or white sesame seeds)
125g unsalted butter, cool, cut into 2cm dice
2 tbsp coconut milk or coconut water
1 tsp brandy
1. Grease and line a loaf tin (approximately 21cm x 10cm x 6cm) with baking paper, making sure there is an overhang along the long sides of the tin – this will help you lift the dough out later.
2. Sift the flour, sugar, green tea and salt together into a large bowl, then stir in the coconut and sesame seeds. Add the butter, and use your fingertips to rub the pieces into the flour mix until the mixture resembles coarse breadcrumbs.
3. Add the coconut milk and brandy, then stir with a fork until the mixture is damp and clumps together when squeezed in your hand. Tip the mix into the lined loaf tin, spreading it out to form an even layer. Using the back of a spoon, press the mixture firmly into the bottom of the tin, making sure it is evenly compacted. Fold in the baking paper overhang to cover the dough, then wrap in cling film. Refrigerate until firm – at least 2 hours, or up to 3 days.
4. When ready to bake, preheat the oven to 150C fan-forced (170C conventional). Line one or two baking trays (depending on how many slices you want to bake) and set aside.
5. Place the dough on a chopping board and slice into 1cm thick slices. It will be somewhat fragile, so use the knife to transfer the slices directly onto the lined baking tray, spacing them a few centimetres apart.
6. Bake until firm and lightly golden, about 12 minutes. The wafers will be fragile, so allow them to cool for a few minutes on the tray before using a thin metal spatula to transfer them to a cake rack to cool completely. The wafers will keep for a week in an airtight container.
*Available from specialist tea shops and grocers, matcha, or green tea, comes in different grades: culinary, premium and ceremonial. Despite its name, culinary-grade green tea is not ideal for baking as it is dull in colour and can taste acrid. The premium grade is great for drinking but not as concentrated as the ceremonial variety, which is made from the highest quality leaves. A little goes a long way.
Tip: If you have to open a fresh tin of coconut milk for the small amount required here, you can freeze the remainder for up to 3 months.