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Matcha Shortbread Cookies

There is a first for everything and this time it’s twice a first. Today I’ll share with you the very first recipe on bobobrussels and it turned out to be the recipe for the very first cookies I have ever made ( I know it’s well shameful). While surfing on the great food blog Chocolate & Zucchini my eye spotted some lovely looking matcha shortbread cookies. I like both matcha tea and shortbread cookies, so this must be a winner and yes, the cookies were lovely. Matcha tea is actually finely milled or fine powder Japanese green tea (you can find it in most specialized tea stores e.g. Palais du thé)

These cookies are called “diamond cookies” referring to the sugar crystals on the edges of the cookies. As you will read in the recipe you actually roll a log of dough in the sugar, before you slice the log into separate cookies. Apparently this technique of slicing cookies of a roll of dough is called slice-and-bake…what’s in a name. If you are not really into the taste of the green tea, you can always leave that out… but give it a try.

If you want to go and have a look yourself at Chocolate & Zucchini, than click here

You’ll need…

  • 100 grams good-quality butter, softened
  • 50 grams confectioner’s sugar
  • 1 egg yolk
  • 90 grams (3/4 cup) flour
  • 40 grams finely ground almonds (available in most supermarkets)
  • 2 teaspoons matcha (green tea powder)
  • 2 tablespoons sugar, preferably an unrefined cane sugar in coarse crystals

Let’s get started…

  • In a medium mixing-bowl, cream together the butter and confectioner’s sugar with a spatula. Add the egg yolk and mix it in thoroughly.
  • In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lump. Add to the first bowl and stir it in until the mixture comes together to form a ball; don’t overwork the dough. This is sticky business so don’t mix with your hands. Roll it into a log with a circular or square section, about 4-cm in width. Wrap in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).
  • Preheat the oven to 180° C (360° F) and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit into the sugar if necessary. Using a sharp knife, cut the log into 1-cm slices and arrange on the prepared baking sheet; the cookies will spread just a touch.
  • Slip into the oven and bake for 12 minutes (If you have a hot air oven like I do, make it 10 minutes) or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.