Snowy day is always good to stay indoor and be warm (to me anyway). With that said, the kids need things to do something though. Baking some cookies is always a big hit 😉 I was able to get some good quality matcha powder from Japan. I’ve always love the scent of matcha/green tea. I’m not a big tea drinker, but I like cooking or baking with tea however 🙂 Plan to make matcha ice cream soon. It’s long overdue.
Anyways, I used 100% whole wheat flour pastry flour to make this matcha shortbread cookies and they turn out pretty good. Not dry as you would imagine. Baking with whole wheat flour and all-purpose flour is different. Usually whole wheat flour tends to yield a drier products. I play with the amount of the ingredients and I think these turned out good. Both kids like them. Fiorina loves the flavor of matcha too 😉
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 3/4 cup all-purpose flour + a bit for dusting
- 1 Tbsp of high-quality matcha green tea powder - I used maeda-en brand from Japan
- 1/4 tsp salt
- 1/2 cup of unsalted butter - 1 stick, softened and cut into small cubes
- 1/2 cup confectioner's sugar
- 1/2 tsp vanilla extract
- 1/4 cup of granulated sugar
- 1/4 cups of granulated sugar + 1 Tbsp mixture of white and black sesame seeds for sprinkling - optional
- Mix the flour, matcha powder, and salt in a mixing bowl. Cream the softened butter, confectioner's sugar, and vanilla extract until the butter is creamy. Very gradually add in the flour mixture while still beating with mixer. They will still appear dry and won't come together. Stop the mixer and continue with your clean hand. The dough will come together, trust me! Lightly dust a work surface with a bit of flour and roll the dough into a 2-inch cylinder. Wrap the dough with plastic wrap and chill in the refrigerator for at least 1 hour
- Preheat your oven to 375 F and prepare a baking sheet lined with parchment paper. When the dough is ready, slice them into 1/3-inch and dip one side of the cookie into the granulated sugar and the other side onto sugar and sesame seeds mixture. Place on the baking sheet at about 1 1/2-inch apart. Pop them back into the refrigerator and let them chill for another 20 minutes. This will help your short breads to maintain their shapes. Bake them for about 8-10 minutes (8 minutes for my case) or until the edges are firm and just started to brown. They may still appear soft. Leave them on the baking sheet for one minute and then transfer to wire rack and let them cool down completely. Store in an air-tight container for up to 4-weeks