Matcha Shortbread Cookies

Ingredients:

2 cups (250 g) all-purpose flour
2 tablespoons MATCHA powder
½ teaspoon fine salt
¾ cup (90 g) powdered sugar
1 cup (225 g) unsalted butter (room temperature)

Instructions:

1. Sift flour, MATCHA powder, and salt into a bowl.
2. Cream butter and powdered sugar together with an electric mixer.
3. Add flour mixture as well. Beat on low speed until combined. The mixture will be crumbly, but should hold together when pressed in your hand.
4. Lightly flour your countertop and remove the crumbly MATCHA dough from the bowl.
5. Shape dough into either a flat “disk” or a roll. Wrap in cling film and refrigerate for at least 30 minutes to cool.
6. When you are ready to bake the cookies, preheat the oven to 170°C. Line two large baking trays with baking paper.
7. Roll out the chilled dough to half a centimetre thick and use a cookie cutter to cut out the shapes you want (if you made a flat “disk”). If you made a roll, cut it into half a centimetre slices.
8. Place the cookies on the prepared baking trays and place in the preheated oven.
9. Depending on the size of the cookies, bake for 10-15 minutes – until the edges start to brown.
10. Transfer to a wire rack to cool completely. Serve with a cup of tea.

Yield: 36 cookies
Recipe: heynutritionlady.com