Soft Hojicha Cookies

The classic, soft American cookies get a new touch with the toasty-nutty flavour of Hojicha powder. The biscuits are also super easy to prepare in advance - the dough can then be stored in the fridge for up to 1 week (or 1-2 months in the freezer) and used as needed.


  •     280g flour
  •     1 tbsp Hojicha powder
  •     1 tsp baking soda
  •     1 tsp cornflour
  •     pinch of salt
  •     170g butter
  •     200g cane sugar
  •     50g white sugar
  •     2 eggs
  •     100-150g: nuts, chocolate drops, chocolate coating, etc.


1. Mix the flour, Hojicha powder, baking soda, starch and salt together in a bowl.

2. Melt the butter, cream it with the sugar and then add the eggs.

3. Mix 1&2 together and fold in nuts or other ingredients.

4. Cover the dough and place in the fridge for at least 2 hours. If the dough is to be frozen for later use, form the dough into a roll and wrap in cling film - this makes it easy to portion out as needed!

5. Allow the dough to defrost/come to room temperature while the oven is preheated to 160°C.

6. Shape the dough into balls about the size of a golf ball and place 6 of each on the baking tray and press down lightly - keep enough space between them as the cookies will expand a lot during baking!

7. Bake for 10 minutes (not too long or the cookies will be hard) and then take out the tray. The cookies are still very soft now, so wait a few minutes until they can be removed from the baking paper without leaving any residue and place them on a rack or plate to cool so that they do not continue to cook on the hot tray.

Tip: for a variation, sprinkle some coarse salt on the balls before baking or melt chocolate coating in a water bath and decorate the finished biscuits with it - for example with funny Halloween faces ;)

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