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.

Using the edges of the parchment paper to push together the dough is the easiest and less messy method.
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.
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