Green Tea Shortbread
2014-03-28
- Yield : 3-1/2 dozen
- Servings : 21
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 30m
Matcha flavors and colors these delicate shortbread cookies.
Matcha is a finely milled powder using the entire leaf which gives great health benefits over brewed tea. This is the tea used in the Japanese tea ceremony.
I used rice flour instead of cornstarch. It makes a crumblier more difficult dough but the cookies are melt-in-your mouth delicious.
The color kept increasing in intensity while making cookies.
Dough is very crumbly and sandy.
Using the edges of the parchment paper to push together the dough is the easiest and less messy method.
I rolled it out without the top sheet of parchment. The dough was cool so it was not a problem.
Cut out cookies ready to transfer to baking sheets.
Ready to chill in the freezer then bake.
Crisp edges on the cut outs even though the dough is delicate and crumbly.
Baked cookies in small, medium, and large leaf shaped sizes.
Ingredients
- 2 cups all purpose flour
- 1/3 cup cornstarch or rice flour
- 1/2 cup granulated sugar
- 2 sticks unsalted butter, cold and cut in cubes
- 1 pkt instant matcha powder (or grind 1 TB of green tea to a fine powder)
Method
Step 1
Pour flour, cornstarch, and sugar into the bowl of a food processor. Pulse 2-3 times to combine.
Step 2
Add butter cubes and matcha powder. Process until butter is incorporated.
Step 3
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
Step 4
Dump dough (very crumbly at this point) onto a large piece of parchment paper. Using the paper as an aid, push and mash dough together into a clump.
Step 5
Place another piece of parchment over top then roll out to 1/4" thickness. NOTE: This dough is quite crumbly.
Step 6
Cut out 2" rounds or a variety of leaf shaped sizes. Press dough scraps together and reroll as many times as necessary to use up the dough. Place cookies on prepared baking sheets.
Step 7
Chill cookie filled sheets in freezer for 10 minutes before baking.
Step 8
Remove from freezer and bake cookies in preheated oven for 11-12 minutes or until surface is dull and slightly puffed. A tiny amount of brown color is okay, but aim for no coloring.
Step 9
Yields approximately 3-1/2 dozen leaf shapes.
Average Member Rating
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6 people rated this recipe
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