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Cook time
2 hours
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Makes
36 cookies
Author Notes
Simply add some matcha powder into a classic shortbread recipe, and the green tea flavour pairs perfectly well with the buttery shortbread. What's better is to dipped these already delicious cookies into dark chocolate! —Oh Sweet Day!
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Ingredients
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2 cups
all purpose flour
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2 tablespoons
matcha powder
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1 teaspoon
matcha powder
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1/4 teaspoon
salt
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1 cup
unsalted butter, softened
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1/2 cup
powdered sugar
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200 grams
dark chocolate, cut into chunks
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1 teaspoon
canola oil
Directions
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To prepare the cookies, sift the flour, 2 tablespoons matcha powder and salt in a large bowl.
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Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy.
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Reduce the speed to low and beat in the flour mixture until just incorporated.
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Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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Preheat oven to 350F. Line 2 baking sheets with parchment paper.
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On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
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Bake the cookies for 10 to 12 minutes.
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Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
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Melt chocolate in microwave on high in 20-second interval, stirring in between. When it’s completely melted, stir in oil until combined.
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Prepare a baking sheet with a clean parchment paper.
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Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Repeat dipping with all the cookies.
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Place the baking sheet in the refrigerator for 10 minutes to set the chocolate.
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Dust with matcha powder.
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