Matcha shortbread cookies

For a while I've been contemplating to experiment with matcha green tea powder. Finally I've got a pack of a fine matcha in my possession, so new phase of adventures begins.

The first experiment lead me to baking matcha shortbread cookies. Delicious, crusty, colorful and overall delightful treat.

Matcha shortbread cookies

These cookies come in two options: two-colored with a swirl, or monochrome. It’s up to your aesthetic preferences and time, as it has no affect on a taste of cookies.
The recipe gives instructions for two-colored dough. For the recipe only one egg yolk is necessary, separated between two types of dough. It makes around 20-25 mini-cookies that can be stored in a sealed container for several days with no affect on taste.

Ingredients:

Light green swirl:

60 g unsalted butter, room temperature
3 tbsp confectioners’ sugar
1/2 egg yolk
1/4 tsp almond extract
1/2 cup all-purpose flour
1/2 tsp matcha powder
1 pinch of baking powder
1 small pinch of salt

Dark green swirl:

60 g unsalted butter, room temperature
3 tbsp confectioners’ sugar
1/2 egg yolk
1/4 tsp almond extract
1/2 cup all-purpose flour
1 tsp matcha powder
1 pinch of baking powder
1 small pinch of salt

First prepare the light green swirl dough. In a bowl mix butter and confectioners’ sugar until smooth. Add egg yolk and almond extract and mix again. In a separate bowl mix all dry ingredients, then gradually add it to a butter mixture, mixing all well in between. Mix well so all the ingredients are well inter-blended. Form a ball and place in a fridge.

Now let’s prepare a dough for a dark swirl. Repeat steps from the above, only add 1 teaspoon of matcha, instead of 1/2. Can feel free to add slightly more for intense color and stronger taste. Mix all ingredients well, then form a ball.

Take out a light dough from a fridge. Separate each ball into two parts, so it’s easier to work with. Roll the dark dough into a square. Make it approximately 3-4mm thick. Roll the light one, then put it neatly on the top of the dark dough, and gently roll it together. Place the roll in a fridge for an hour to cool it down. Note! When rolling the dough, place it between two sheets of baking parchment – it makes work easier and dough doesn’t stick.

When ready, pre-heat the oven (170C) and prepare trays. Take dough from the fridge and cut it into slices, approximately 5mm thick. Bake for approximately 10 minutes, when sides will start turning slightly brown. Cool cookies before eating. Enjoy!






Recipe based on: http://tworedbowls.com/2013/09/22/matcha-shortbread-cookies/ with slight changes.