抹茶酥饼Melt in your mouth-Matcha shortbread cookies

Melt in your mouth【Matcha shortbread cookies】
by MaomaoMom

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.

 抹茶酥饼Melt in your mouth Matcha shortbread cookies
Meal type: dessert
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 60 minutes
Level: Easy
Yield: 20 servings (total of 40 cookies)

Ingredients:

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);

Topping:
4) 2 tbsp icing sugar.

Directions:

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.

抹茶酥饼1 抹茶酥饼Melt in your mouth Matcha shortbread cookies

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.

 抹茶酥饼Melt in your mouth Matcha shortbread cookies
Tips:Leftover cookies can be stored in airtight containers in the fridge for up to 2 weeks。 Freeze well.

pf button big 抹茶酥饼Melt in your mouth Matcha shortbread cookies

You might also like:

This entry was posted in Dessert. Bookmark the permalink.

9 Responses to 抹茶酥饼Melt in your mouth-Matcha shortbread cookies

  1. 心桥 says:

    请问毛毛妈,能否把抹茶粉换成巧克力粉呀?谢谢

  2. 海苔 says:

    ^ ^ 感谢分享~ 今天烤了一盘,味道很好,抹茶味和甜味的比例很棒! 就是一不小心多吃了两块,现在正在家里大扫除消耗能量哈哈

  3. Haiqing says:

    请问毛毛妈,用Canola Oil代替牛油只影响口味不影响制作吧?谢谢!

  4. 眼镜妹妹 says:

    毛毛妈 姐姐,你好。一直是你的粉丝,照着你的方子做了不少小时候爱吃的点心,感谢你分享。我今天第一次做了这个桃酥饼,我是按配方的一半量做的,但是为啥放入烤箱后,搓好的一个个球就完全化了呀,变成薄薄的的一滩糊了,完全不是饼的样子。我后来趁热用模具重新成型,味道虽然很好,但是不知道为啥烤的时候会一滩糊状呀。请您分析下可能的失误好吗?

Leave a Reply to 海苔 Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>