Blog
A journal of kitchen creations
07.06.2023
Matcha Shortbread
Matcha, a Japanese powdered green tea, boasts a vibrant emerald hue and a flavour profile that is subtly sweet, grassy, and slightly bitter. My first experience with a matcha infused dessert was soft-serve ice cream while visiting Tokyo. These cookies recreate that harmonious fusion of sweetness with the earthy taste of matcha.
Matcha Shortbread Cookies
Adapted from www.eatyourflowers.com
Makes 12 cookies
Ingredients:
1 stick (113 g.) unsalted butter at room temperature
100 g. cane sugar plus 1 tbsp for sprinkling on baked cookies
1/2 tsp salt
1 egg yolk at room temperature
200 g. flour
1.5 tbsp milk
2 tsp matcha powder
Edible flowers for decoration
Cream butter, salt and sugar using the paddle attachment on a mixer at medium speed for 2 minutes. Add the egg yolk and milk and mix until just combined. Next add the flour and matcha powder and mix on low speed until dough forms a ball.
Roll out dough to 1/4" thick and use a 3" round cookie cutter to stamp out your cookies. Use edible flowers to decorate the top of the cookies. For my batch, I used and pansies and marigold leaves. Place another piece of parchment on top of the cookies and gently roll to press the toppings into the cookies. Using a spatula, transfer the cookies to a sheet of parchment. Use the leftover dough to roll out and stamp additional cookies until all dough is used.
Place the prepared cookies in the freezer overnight. When ready to bake, cook at 360 ° F in the middle rack for a total of 15 minutes, turning once in the middle of baking. Once removed from oven sprinkle the cookies with cane sugar.
Transfer to cooling rack until room temperature. Cookies will stay fresh in an airtight glass container for up to a week. Cookies also freeze well and can be placed directly in freezer, thawing on counter for 2 hours before serving.