With these cookies, you can drink your tea and eat it too. I’ve been holding onto a small tin of matcha green tea with the intention of using it for baking and I finally found the perfect recipe to test it out. Wouldn’t you know it that I found the recipe on The Republic of Tea website! You’re starting to think that I work for the Republic of Tea right. I wouldn’t be opposed to that, but no, I’m just a major fan.
Matcha Shortbread Cookies
(Adapted from The Republic of Tea – The Minister of the People)
- 7 Tbsp unsalted butter, room temperature
- 6 Tbsp confectioners sugar
- 1 egg yolk
- 3/4 cup all-purpose flour
- 6 Tbsp almond flour
- 2 tsp matcha powder
- 2 Tbsp turbinado sugar
In a medium bowl, cream together the butter and the confectioners sugar. In another bowl add the flour, almond flour and matcha powder and mix together with a fork. Add the flour mixture to the butter mixture and stir until a dough forms. Roll the dough into a 2-inch wide cylinder and wrap in parchment paper. Place the wrapped dough in the freezer until firm, about 40 minutes.
Preheat oven to 350° F. Prepare a baking sheet by lining with parchment paper or use a silicon baking mat. Roll the dough in the turbinado sugar, pressing lightly to coat all sides. Using a sharp knife, cut the dough into 1/4-inch slices and space out with 1-inch spacing on the baking sheet. Bake for 7-8 minutes or until just starting to turn golden. Allow to rest for 5 minutes on the baking sheets before transferring to cooling racks to cool completely. Store in an airtight container at room temperature for up to 7 days.
Here’s the thing about these cookies… the color was very appealing to my kids however, the flavor of the matcha tea was too overpowering for them. I liked that the cookies were low on sugar and were the ideal accompaniment to an afternoon cup of tea. Matcha tea is best described as having a grassy flavor so my husband took one whiff of my cup of matcha tea and declared it to be gross. You can’t win them all.