Chinese · Dessert
Green Tea Shortbread Cookies
A Chinese teahouse-style shortbread built on the classic European butter-cookie technique but folded through with matcha-style green tea powder, giving a pale jade crumb, a grassy bitter edge against the sugar, and the dense, sandy melt-in-the-mouth texture that defines good shortbread.
$0
15 minsPrep
17 minsCook
62 minsTotal
EasyLevel
Nutrition per serving
239Calories
2.8gProtein
14.2gFat
25.2gCarbs
7.1gSugar
0.6gFiber
299mgSodium
78mgChol
8.6gSat Fat
30mgPotassium
12mgCalcium
1.1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and fluffy, about 2 minutes by hand.
2
Beat in the egg yolk until fully incorporated.
3
Sift the flour, cornstarch, matcha powder and salt together directly over the butter mixture.
4
Fold the dry ingredients in with a spatula until just combined into a soft, slightly crumbly dough - do not overwork.
5
Divide the dough into 2 equal portions and shape each into a thick disc or log about 2cm thick.
6
Chill the shaped dough on a plate in the fridge for 30 minutes until firm.
7
Preheat the oven to 160C (320F) and line a baking sheet with parchment.
8
Place the chilled dough portions on the baking sheet, spaced apart, and flatten slightly with your palm.
9
Bake for 16-18 minutes until the edges are just set and the base is lightly golden - the tops should stay pale green.
10
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz32g softened butter
- 0.5 oz14g fine sugar white
- 1.4 oz40g sifted all purpose flour
- 0.2 oz6g cornstarch
- 1/21/2 egg yolks, lightly beaten (8g)
- 0 oz1g salt
