Matcha is powdered green tea leaves with a very unique and aromatic flavour. The most common way to enjoy matcha is in a traditional Japanese tea ceremony called chado. Matcha is also used in lots of dessert, such as cakes, cookies and even ice-cream. The matcha that we sell at D&R are ceremony grade (rather than culinary grade). Their main purpose is used for tea. However, since matcha shortbread cookies actually doesn't require a lot of matcha. It is definitely not a waste using it for cookies as well. It is not too sweet giving matcha more flavour and generally a more light snacks to have. Give it a try for that little afternoon snack.
Yield:
1/2 a cookie tray
Ingredients:
- 1/2 cup of room-temperature butter
- 1 tbsp D&R's matcha powder
- 1/3 cup of sugar
- 1 1/8 cup of flour
- a pinch of salt
- 1 melted chocolate bar for dipping (Optional and best with white chocolate. Although milk chocolate is also good)
Recipe:
- Preheat oven to 325F
- Use a spatula (I use my KitchenAid with a paddle attachment), Mix and combined butter and matcha together
- Add in sugar until combine
- In a separate bowl, combine flour & salt
- Gradually add flour mixture to the butter mixture (It should be dry & crumbly, a perfect consistency for short-bread cookies)
- Roll it into 1/4 inch thick & cut it with cookie cutter
- Put it in the oven for 17-22 minutes. 17 if you want it more soft, 22 if you want it more crunchy.
- Let it cool till warm before dipping it into chocolate
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