Add some matcha to the traditional shortbread cookies to make them divine with somewhat exotic flavor and a delicate tint. Dip them into white chocolate to get that perfect balance of matcha bitterness and chocolate sweetness. Isn’t it a perfect pair? In fact it is impossible to not like these buttery, crumbly and melt-in-your-mouth little treats! They look really good too!
Yields ~40 cookies
- 280g all-purpose flour
- 2 tbsp and 1 tsp matcha powder
- 1/4 tsp salt
- 225g unsalted butter, softened
- 1/2 cup powdered sugar
- 200g white chocolate, cut into chunks
- To prepare the cookies, sift the flour, 2 tablespoons matcha powder and salt in a large bowl.
- Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Reduce the speed to low and beat in the flour mixture until just incorporated.
- Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to 5-7mm thickness.
- Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
- Bake the cookies for 10 to 12 minutes. 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.
- Melt white chocolate in a microwave on half strength in 20-second interval, stirring in between. (You don’t want to melt white chocolate on high, because it may make it burn.)
- Prepare a baking sheet with a clean parchment paper.
- 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.
- Place the baking sheet in the refrigerator for 10 minutes to set the chocolate. Dust with matcha powder. Enjoy!
Recipe adopted from Oh sweet day.