Ingredients
- 240 g wholemeal pastry flour or plain flour
- 100 g light brown sugar
- 6 tsp Genmaicha powderSuperboba
- 0.5 tsp baking powder
- 0.25 tsp salt
- 75 g slivered almonds
- 45 g white chocolate chips
- 3 eggs
- 2 tsp vanilla extract
- 2 tbsp demerara sugar, for the top
Steps
Heat the oven to 175 C and line a baking sheet.
Whisk the flour, brown sugar, Genmaicha powder, baking powder and salt together, then stir in the almonds and white chocolate.
Add the eggs and vanilla and mix to a sticky dough, about two minutes in a stand mixer. If it stays crumbly add a teaspoon of water at a time until it comes together.
Shape the dough on the sheet into a rounded log roughly 25 cm long and 1.5 cm thick, and scatter the demerara over the top.
Bake 20 minutes, until set and lightly coloured. Take it out and leave it ten minutes, no less, or it will crumble when you cut it.
Move the log to a board and cut across into 1.5 cm slices with a serrated knife, using one long stroke rather than sawing.
Drop the oven to 150 C. Lay the slices cut side down on the sheet and bake another 20 minutes.
Cool completely on a rack. They crisp as they cool and will not seem hard until then.
Good to know
- The ten minute rest between bakes is what lets you cut clean slices. Cut it hot and you get rubble.
- Genmaicha is the right tea for this because the toasted rice in it echoes the toasted almonds.
- Keeps a month in a sealed tin, which is more than you can say for most bakes.
