I love Matcha. Paired with my favourite tea time bites, lifts my day. The wonder powder is such a great ingredient for baking. This is the delightful green eggs and ham that is good for you. If you are familiar with the green tea powder, you would know all the good benefits it gives you. Who knew green looking monsters like these are so yummy!
I have a long standing love for butter cookies. They always remind me of my grandmother. She used to always have a tin of Danish Butter cookies sitting above her old school timber cupboard that wasn't easy for me to reach. That was always her late night snack with tea before bedtime. Whenever I was over at her place, she would share some of these with me. It was our snack time. I miss my grandma.
Matcha is also one of those favourite asian things - Singaporeans will know of the overkill that is matcha everything. Bread, pastry, desserts of every kind have been infected by the popular green powder. Here in Miami, you don't see much Matcha inspired desserts, so when I saw a box of Matcha powder at Burlington for only $4.99, I held on to it like it was the last thing I'd ever buy.
This shortbread ingredient is inspired by this simpler 3 ingredient recipe. All I did was add Matcha powder. It is that simple. 2 teaspoons. The trick is to mix it well together with the soft butter and castor sugar before putting in the flour.
This is a very tactile recipe requiring you to use your hands.
What you will need (to make about 50 cookies about 4cm | 1.5 inch in diameter)
- 227g | 8oz soft unsalted Butter (US typical packaging, two sticks)
- ½ cup castor/powdered Sugar
- 2 teaspoon Matcha Powder
- 2 cups All-Purpose Flour
- Using a spatula, cream butter and sugar till smooth and combined.
- Add Matcha powder and continue to cream till smooth. Lightly spotty green matcha powder is fine. Just make sure all lumps are smoothed out.
- Pre-heat oven to 175C / 350F.
- Add flour and use hands to combine till all the flour is incorporated into the dough.
- At this stage, if you have a cold marble or stainless steel surface and a rolling pin, roll the dough flat to about ¼ inch thick. You may need to sprinkle some castor sugar onto the surface and rolling pin to get the job done. Then cut out into desired shapes with your cookie cutter.
- OR, if you don't have the above, pull small amounts of cookie batter and shape with your hands. Roll into a ball and then flatten them to make any desired shape you want. The dough is very pliable and easy to work with. Just make sure your kitchen is not humid and warm, as it may make the dough super sticky, which you don't want.
- Place the cookies on a baking tray/mat and bake for 12-15 minutes.
- Let cool on cookie rack before eating or storing away.
Asian Australian food adventures in and out of the kitchen. Around the world. Like an oyster searching for it's pearl.