This recipe is originally from Just One Cookbook with no edits to the ingredients, except a switch to milk chocolate instead of white chocolate. This recipe is relatively easy and the result is a buttery, crispy green tea cookie. Like other shortbread cookies, they melt in your mouth and can be sliced slightly thicker if you prefer a chunkier cookie that is somewhat softer than crunchy. If you are a matcha fan, these cookies are everything you could ever want -- slight bitterness from the matcha that is well balanced by the specs of chocolate in the cookie. If you are looking for a light snack to munch on or looking for something that pairs well with a cup of tea or coffee, these shortbread cookies are it!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Method
Matcha Chocolate Shortbread Cookies 14 Steps
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Step 1
Combine all-purpose flour and matcha green tea powder in a large bowl.
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Step 2
Sift the flour and matcha powder.
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Step 3
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
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Step 4
Add a pinch of salt and blend.
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Step 5
Add powdered sugar to the butter and blend until soft and light. Scrape down the bowl as needed.
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Step 6
Add 2 large egg yolks and mix well until combined.
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Step 7
Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
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Step 8
Add white or milk chocolate chips and blend well.
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Step 9
Cut the dough in half and shape into 2 cylinders, about 4 cm diameter, 18 cm long.
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Step 10
Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.
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Step 11
Preheat the oven to 350ºF. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 millimetre thick rounds. Place them on the baking sheet, leaving about 1 inch (2.5 cm) between rounds.
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Step 12
Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
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Step 13
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
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Step 14
You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
Tags:
Matcha Chocolate Shortbread Cookies
Toronto Recipes
Baking At Home
