Matcha Shortbreads
Classic shortbread cookies will never go out of style. Their rich, buttery flavor and irresistibly crumbly texture are incomparable. Matcha Shortbreads are also very simple to make and lend themselves easily to variations. The leaf-shaped cookie cutter I use for this recipe is a playful nod to that fact that these contain leaves—tea leaves.
🍴 RECIPE 🍴
INGREDIENTS
2 1/4 cups of all-purpose flour
1/4 tsp of salt
1 cup of unsalted butter
1 to 2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder
1/2 cup of sugar
1 tbsp of coarse sanding sugar
INGREDIENTS
2 1/4 cups of all-purpose flour
1/4 tsp of salt
1 cup of unsalted butter
1 to 2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder
1/2 cup of sugar
1 tbsp of coarse sanding sugar
EQUIPMENT
2 x 1-inch of leaf-shaped cookie cutter
2 x 1-inch of leaf-shaped cookie cutter
Instructions:
Line 2 jelly-roll pans with parchment paper; set aside.
In a bowl. whisk the flour & salt together until combined, set aside.
Beat the butter until it's creamy, then add & beat the matcha until well-combined. Add the sugar gradually and continue beating until very light and fluffy. Add about 1/3 flour then gradually add the remaining flour, mixing just until blended. Then gather it together into a ball with your hands while it is still in the bowl.
Roll out the shortbread dough & cut the dough in half. Sprinkle the sugar evenly over 1/2 of the shortbread dough and gently roll it over. Then cut out as many cookies as possible from both doughs & place on the pans. Then refrigerate for 1 hour.
Preheat the oven to 325°F. Bake it for 17 to 22 minutes. Cool on the pans for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container.
SERVE & ENJOY!
Line 2 jelly-roll pans with parchment paper; set aside.
In a bowl. whisk the flour & salt together until combined, set aside.
Beat the butter until it's creamy, then add & beat the matcha until well-combined. Add the sugar gradually and continue beating until very light and fluffy. Add about 1/3 flour then gradually add the remaining flour, mixing just until blended. Then gather it together into a ball with your hands while it is still in the bowl.
Roll out the shortbread dough & cut the dough in half. Sprinkle the sugar evenly over 1/2 of the shortbread dough and gently roll it over. Then cut out as many cookies as possible from both doughs & place on the pans. Then refrigerate for 1 hour.
Preheat the oven to 325°F. Bake it for 17 to 22 minutes. Cool on the pans for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container.
SERVE & ENJOY!
To learn more about some of the purest and most nutritious matcha available, check out Zen Tea Leaf today. Our matcha is never bitter, completely water-soluble, and never contains toxins that can be found in much of the low-quality matcha on the market today. We stand behind the integrity and deliciousness of our product and are confident that it will leave you feeling nourished, peaceful, and ready to live each day to its fullest and its healthiest.
New customer? Save 15% with code MATCHA15
New customer? Save 15% with code MATCHA15