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Matcha Shortbread Leaves

Matcha Shortbread Leaves

Courtesy of Jackie Kai Ellis.

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Ingredients

1 ½
cups (375 g) butter
1
cup (130 g) icing sugar
1
cup (140 g) cornstarch
2
cups (270 g) all-purpose flour
1
Tbsp + 1 ½ tsp matcha powder
1 ½
tsp fine sea salt
2
vanilla beans, scraped of seeds
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Directions

Step 1

In a stand mixer, combine butter, icing sugar, cornstarch, sea salt and vanilla beans and mix on low speed until everything is well incorporated.

Step 2

Add the flour and matcha powder slowly and mix on low speed, being sure to scrape the sides of the bowl halfway through.

Step 3

Roll the very soft dough between two sheets of parchment until it is about 1/4-inch thick.

Step 4

Place the parchment and dough on a sheet pan and freeze until stiff.

Step 5

Using a leaf cookie cutter, cut the dough into shapes and place on a parchment lined sheet pan 2 inches apart. (If you want to create leaf vein patterns on your cookies, score them with a small knife halfway through baking.)

Step 6

Bake at 325°F for 15-18 minutes or until edges are slightly darker.

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