Matcha Shortbread Cookies

I made these matcha shortbread cookies a few weeks ago for a family bbq.

Not initially intended for ice-cream sandwiches they worked pretty darn well as such I must say – there were lots of positive noises during consumption, which thrilled me no end.

For me, there is nothing more satisfying than having people enjoy the food you’ve made.

Matcha is wonderful stuff but because it’s so dog-gone expensive I use it less frequently than I’d like.

Our local health store has started stocking it and initially I was thrilled thinking I didn’t have to order it off the internet any longer. That was until I seen the price – almost 23 quid!!!

Say wha?

Are you actually having a laugh health store?

Believe me, I don’t mind paying for quality nor do I mind supporting local businesses – in fact I actively go out of my way to so do – but 23 quid is utterly ridiculous for a small tin of matcha.

That’s my gripe. Onto the recipe.

ingredients

1 1/2 cups flour

3/4 cup vegan margarine

1/4 cup sugar and more for sprinkling

1 heaped tbsp matcha powder

1 40g disc (1/4 cup) willy wonky’s Venezuelan dark chocolate or any vegan dark chocolate (at least 70% cocoa solids)

1/2 cup ground almonds

Pre-heat the oven to 175 degrees celsius/350 degrees fahrenheit.

Cream the butter and sugar in a large bowl.

Add the flour and matcha powder and mix until a soft dough is formed. I use my hands to form the dough ball after the flour has been completely combined.

Place in fridge for up to an hour or use immediately if you’re pushed for time.

Line a baking sheet with parchment. Tear off small teaspoon sized amount and roll into a ball. Place on sheet and repeat ensuring there is enough space between cookies to allow for expansion.

Bake for 10 minutes and then sprinkle the cookies with granulated sugar before baking for a further 5-10 minutes. Remove from oven and allow to cool before transferring them to a cooling rack also covered in baking parchment (you’ll need this for when they are rolled in chocolate).

Bring some water to the boil in a saucepan and then reduce the heat completely. Place a large bowl on top of the saucepan and break in the chocolate. If steam is escaping then turn the heat off completely, as any liquid will spoil the chocolate.

Put the ground almonds in bowl large enough to roll the cookies.

When the chocolate is melted roll the edges of the cooled cookies in it and then do the same in the bowl containing the ground almonds. Place on the cooling rack and repeat.

Eat on their own or use for ice-cream sandwiches – make sure the ice-cream has been softened sufficiently beforehand. Enjoy!

3 responses to “Matcha Shortbread Cookies”

  1. […] Read this on the PeaSoupEats blog […]

  2. Choclette says:

    These sound totally delicious. Matcha works so well in baking doesn’t it. I saw some matcha in Archie Brown’s for that sort of price and did a double take. It’s especially expensive if used for baking. You can get baking grade matcha on the internet which is cheaper than drinking grade.

  3. PeaSoup says:

    I’m totally obsessed with Matcha – I even put it in smoothies:) Yeah, I buy mine off ebay usually, much cheaper:)

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