Matcha Green Tea Shortbread Cookies
These Matcha Shortbread Cookies are not only delicious and satisfying, they contain several ingredients such as Matcha, Dark Chocolate and Coconut Oil with proven benefits for your overall health, skin and nails. A cookie that’s tasty and healthy?! Bring it on!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + 4 hours chilling time
- Yield: 18 cookies 1x
- Category: Shortbread Cookies
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup (227 grams) unsalted butter (2 sticks), room temperature
- ¼ cup (50 grams) granulated sugar
- ¼ cup (30 grams) powdered sugar
- ¼ teaspoon (1 gram) kosher salt
- 1 cup (120 grams) all-purpose flour
- 1 cup (115 grams) cake flour
- 1 ½ tablespoons (8 grams) matcha green tea powder
- 6 ounces (170 grams) dark chocolate, chopped coarsely
- ½ tablespoon (6 grams) coconut oil, solid, room temperature
Instructions
- Prepare Shortbread Dough: In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours with the Matcha powder. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Place shortbread dough between two pieces of parchment paper, flatting with your hands into a rectangle. Using a rolling pin, roll out the dough over top of the top layer of parchment paper until the dough is ¼ -inch-thick. Place on a baking tray and refrigerate for at least 4 hours or overnight
- Bake: Preheat the oven to 350ºF (177ºC). Cut the refrigerated dough into 2-inch circles using a cookie cutter or rim of a glass. Place cut-out cookies on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 10 minutes. Remove from the oven and allow to cool on sheets for 5 minutes before transferring to wire rack to cool completely
- Dip: Once cookies have cooled, melt the dark chocolate and coconut oil in a double boiler or in the microwave in a microwave-safe bowl for 2 minutes on 50% power, stirring halfway through. Dip the cookies, allowing the excess chocolate to drip back into the bowl or use the tines of a fork to drizzle the chocolate over top of the cookies. Set cookies on a wire rack set over a cookie tray to allow chocolate to set before serving
Notes
- If not serving the cookies right away, store undipped cookies in an airtight container at room temperature for up to 5 days
- Store chocolate-dipped cookies with pieces of parchment or wax paper between each one in an airtight container for up to 5 days
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Find it online: https://kickassbaker.com/matcha-green-tea-shortbread-cookies/
