My love for all things matcha has evolved over the years, from tasting my first matcha latte at TeaDo to experimenting with matcha in my own baking. I discovered this recipe (originally adapted from Tiny Urban Kitchen) for matcha shortbread and with a few tweaks, have been baking them into stars, rocket ships, dinosaurs, and teapots ever since…!
Recipe for Matcha Shortbread
- 2 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 3-4 tbsp matcha powder
- 1 ½ tsp baking powder
- 1 tsp cocoa powder
- ½ tsp kosher salt
- 1 cup sugar
- 2 ½ sticks (20 tbsp) unsalted butter, softened
- 1 tbsp almond milk
- 1 ½ tsp vanilla extract
- 1 egg
In a medium bowl, mix/sift/whisk the flours, matcha powder, baking powder, cocoa, and salt together. In another (larger) bowl, beat the sugar and butter together with a mixer on medium-high speed until pale and fluffy (about 3-4 minutes). Add the almond milk, vanilla, and egg, and beat until smooth. Add dry ingredients, and mix until just combined.
Turn the dough onto plastic wrap or sometimes it’s easier to just pour it into a ziplock bag. Shape the dough into a disk and refrigerate until firm (usually at least 2 hours, or overnight).
When you’re ready to bake, remove the dough from the refrigerator and let come to room temperature (about 15-20 minutes). Meanwhile, preheat your oven to 375°. Roll out your dough on a floured work surface until about ¼-inch thick. Be sure to generously flour your work surface and rolling pin as you work.
Grab your favorite cookie cutters and go to town! Be sure to space out your cookies about 1-inch apart on parchment paper-lined baking sheets. Bake at 375° until edges are lightly golden, about 10 minutes.