We all love shortbread, right!
There is nothing better than a crisp buttery cookie that melts in your mouth. Infuse shortbread with matcha and you have an enchanting treat!
Now if you are not familiar with matcha then you are in for a surprise.
This antioxidant powerhouse powdered green tea is a Chinese legend from Medieval China to ageless Zen Buddhist monasteries to Royal Japan.
Compared to other astringent green and black teas, matcha is a lot more rich and creamy. The amino acids and chlorophyll found in matcha gives it its distinctive rich flavor. The first flavor that hits the palate is slightly astringent but is followed by a long-lasting sweetness. However, matcha is subtler in taste when added as an ingredient such as in shortbread. In truth, matcha adds the flavor of green tea to your creation plus a beautiful color.
Some feel that matcha is an acquired taste. But if you like a “superfood green” flavor then you will love matcha! If you are new to chlorophyll rich foods then use a small amount of matcha powder. You can always add more with a second batch, if so desired.
For more information on the health benefits of matcha see: Matcha Green Tea Health Benefits
- 1 stick unsalted butter, room temperature
- 6 TBLS confectioners (powdered) natural sugar
- 1 egg yolk (optional)
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- 1 cup all-purpose flour (see notes for gluten free options)
- 2 teaspoons matcha powder, to taste
- ¼ teaspoon Himalayan pink salt
- 1/8 teaspoon baking powder, aluminum free
- Preheat oven to 350°F (175°C)
- In a large bowl, combine butter and sugar until smooth. Add egg yolk, vanilla and almond extract. Whisk until smooth
- In a separated large bowl, mix flour, matcha, salt and baking powder. Gradually add the flour mixture to the butter mixture. Combine until ingredients are fully incorporated. Dough should be thick.
- Shape the dough into a ball and place in the refrigerator until chilled, 30 minutes to 1 hour or until ready to bake.
- For rolling, use parchment paper. However, you can also lightly flour the countertop. Roll the dough out to about 1/8″ thickness. For regular-sized cookies, roll the dough out thicker to about 1/6″. Place the rolled dough back into the fridge to harden, about an hour. You can also freeze the dough for later use.
- Using cookie cutters, cut shortbread into desired shapes. Place the cookies on a baking sheet lined with parchment paper. Leave about a half inch between cookies. Bake until there is slight brown color on the edges, about 10 minutes for miniature cookies and 12 minutes for regular.
- For gluten free shortbread, substitute all-purpose flour with ½ cup almond flour and ½ cup cashew flour or rice flour.
- If you desired a softer shortbread, roll dough out to at least 1/6″ thickness, bake for 12 minutes.
- For matcha powder, you can add as little as ¼ teaspoons and as much as 1 ½ teaspoon.
- For a nice display, sprinkle the shortbread with poppy seeds, sesame seeds or chopped nuts before baking.