Slice & Bake: Asian Tea Cookies

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In this Neapolitan-style cookie, Asian flavors of chocolate, roasted soybean and green tea are layered and then dipped in white chocolate.  These decadent cookies are perfect with tea or coffee.

Asian Tea Cookies

Slice & Bake: Asian Tea Cookies

Servings: About 50 Cookies


-1/2 cup butter (1 stick), at room temperature (soft)

-1 1/4 cups sugar

-1/4 cup milk, at room temperature

-1 egg

-2 tsp vanilla extract (or 5-7 drop of vanilla concentrate)

-1/2 tsp baking soda

-1/4 tsp salt

-1 1/4 cups whole wheat flour

-1 1/4 cups white wheat flour

-2 Tbls cocoa powder

-3 Tbls roasted soybean powder

-1 Tbls green tea powder + 2 drops of green food coloring (optional)

-1/2 cup white chocolate chips


1) Cream the butter and sugar together in a bowl.

2) Add the egg, milk, and vanilla to the bowl.  Whisk together until uniform.

3) Sift the flours, baking soda and salt together with a fine mesh strainer into a separate bowl.

4) Combine the dry sifted ingredients into the wet ingredients.  Stir until evenly distributed.

5) Divide the dough in thirds.

6) Add the cocoa powder to one third of the dough, combine well.  You might have to knead it with your hands.

7) Add the roasted soybean powder to another third.  Combine well.  * Roasted soybean powder has a nutty flavor, if you can’t find it, you could use almond powder/meal.

8) Add the green tea powder to the final third of the dough.

Asian Tea Cookies 1

9) In a square or rectangular pan fitted with plastic wrap or parchment paper, spread out the flavored dough in even layers, one on top of the other.  * I used a medium loaf pan.

Asian Tea Cookies 2

Asian Tea Cookies 3

Asian Tea Cookies 4

10) Chill the dough in the refrigerator for at least 1 hour or overnight.  This will make it easier to slice the cookies.

11) Slice the edges to make the brick uniform, then slice the brick in half, long-ways.  You should now have 2 rectangle ‘rolls’ of dough.  Slice the cookies thin.

Asian Tea Cookies 5

12) Bake at 215 degrees Celsius for about 10-12 minutes until they are just slightly browned.  Remove from the oven and let cool for at least 20 minutes before dipping in the chocolate.

Asian Tea Cookies 6

13) Melt the chocolate chips in a double boiler or the microwave (the double boiler is the best!).

14) Dip half of each cookie into the chocolate and put on parchment paper to harden.

Asian Tea Cookies 7


Below are the ingredients used in this recipe.  All the ingredients can be found at Home Plus.  I like to use the butter from Costco, because it doesn’t have trans fat like the ‘Home Butter’ you can get at Home Plus.

Cocoa PowderWhole Wheat Flour  White Wheat Flour

Roasted Soybean PowderOrganic SugarVanilla Concentrated

White Chocolate ChipsButterGreen Tea Powder

Nutrition Information

For 1 Cookie: 73 Calories, 3 g Fat, 1.8 g Saturated Fat, 7.9 mg Cholesterol, 33.3 mg Sodium, 10.6 g Carbohydrates, 0.5 g Fiber, 6.5 g Sugars, 1.2 g Protein.

Filed under: Baked Goods, Desserts
The blog about healthy cooking and baking in Korea


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