Melt in your mouth【Matcha shortbread cookies】
My sister-in-law has given me this high quality Matcha powder bought from Japan. I made Matcha shortbread cookies, they are so nice, melting in your mouth. You got to try this.
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 60 minutes
Yield: 20 servings (total of 40 cookies)
1) 1 cup unsifted all-purpose flour (160g), 1 cup corn starch (140g), 1/2 tsp salt;
2) 2 tbsp Matcha powder ;
3) 1 cup butter (240g) room temperature, 3/4 cup icing sugar (90 g);
4) 2 tbsp icing sugar.
1: This is the Matcha powder that I used for this recipe (Picture 1). Place all ingredients of Ingredient 1) in a bowl and mix well with a fork, add Matcha powder (Picture 2) and mix well. Place all ingredients of Ingredient 2) in a bowl, with an electric mixer, beat the butter and sugar until light and fluffy (Picture 3) at high speed.
2: Add flour mixture (Picture 4) and beat until meaty.
3: Use a spatula to mix until incorporated (Picture 5). Transfer dough to a large piece food wrap, form dough and cover well (Picture 6). Refrigerate the dough for at least 30-60 minutes.
Preheat oven to 350F/175C.
4: When dough is firm, roll into 1.5 cm diameter log on a floured surface and cut 1.4 cm apart (Picture 7). Roll each portion to a ball and place them on parchment paper lined baking sheet (Picture 8) spacing about 2 cm apart.
5: Bake at 350F/175C for 15 minutes until the edges of the cookies start to light brown. Remove from the oven and let it cool.
6: When cookies completely cool, sprinkle the icing sugar on top of cookies before serving.