Tuesday, December 22, 2015

Feeling Green for Christmas

I was packing my kitchenware the other day and came across a Christmas tree cookie cutter, which has obviously been sitting in the cupboard for god knows how long. Since Christmas is coming, I thought I could make some festive cookies this year. Since I have been addicted to matcha lately, I decided to make some Matcha Shortbread so that we can all feel more Christmassy :D

This is a very simple recipe, just 4 ingredients. But do note that the dough must be chilled before cutting and before baking. Trust me, it will help to keep the shape better.

Matcha Shortbread

145g plain flour
1 tbsp matcha powder(use good quality one if possible)
A pinch salt
60g sugar
115g butter

1) Preheat oven to 160C. Combine flour, matcha and salt. Whisk well to combine
2) Cream butter and sugar till light and fluffy
3) Add in flour mixture and gently mix to combine(I use the paddle attachment on the lowest speed) until everything comes together in a soft dough. It should not be sticky. Form into a ball.

4) Place dough between 2 sheets of parchment paper and roll out to 1/2 inch thickness

5) Refrigerate for at least 30 mins

6) Remove dough from fridge. Work quickly and cut out desired shapes. Transfer to a lined baking sheet. Gather the scraps of dough, form into a ball, flatten and refrigerate similarly before cutting again

6) Refrigerate cut shortbread for at least 15mins. Note that I decorated with colored dragees above.
7) Bake for 18-20 mins, until edges are just beginning to brown lightly Do not overbake
8) Transfer to cooling rack. Cool completely before frosting or storage

Simple icing on the edges. See here for icing recipe. I used the border icing recipe.

If you don't like matcha, you can also make vanilla shortbread with this same recipe. Just omit the matcha powder and beat in 1/4 tsp vanilla essence before adding the flour. I made some chocolate-dipped ones and decorated with colored dragees.