Thin Cut-Out Matcha Shortbread
Twenty-four thin cutout matcha shortbread cookies after a half-hour chill.
By Roseline Zhou, Founder
Contents
Once the buttery dough comes out of the refrigerator, it's rolled out and cut into small rounds. Among matcha cookie recipes, this step keeps shortbread edges neat, unlike cookies rolled into balls.
For twenty-four cookies, allow 6.3 oz (180 g) flour, 3.5 oz (100 g) butter, about 5 tsp (10 g) matcha, and 1 hour 32 minutes in all, including 30 minutes of chilling.
Keep the butter cold as you rub it into the flour. After chilling, the dough is easier to cut; if it cracks under the rolling pin, press the edges together without kneading for long. We sell Essence for cooking and recommend it in these oven-baked cookies.
Matcha shortbread ingredients
- 6.3 oz (180 g) wheat flour
- About 5 tsp (10 g) matcha
- 3.5 oz (100 g) cold butter, diced
- 2.5 oz (70 g) powdered sugar
- 1 egg yolk, about 0.7 oz (20 g)
- About a generous pinch (1 g) fine salt
How to make cutout matcha shortbread
- Sift 6.3 oz (180 g) flour and about 5 tsp (10 g) matcha into a bowl.
- Mix the dry ingredients with 2.5 oz (70 g) powdered sugar and about a generous pinch (1 g) fine salt.
- Rub in 3.5 oz (100 g) diced cold butter with your fingertips until crumbly.
- Mix in the egg yolk, about 0.7 oz (20 g).
- Bring the dough together into a ball without kneading.
- Flatten the ball into a disk.
- Cover the disk with a plate.
- Refrigerate for 30 minutes.
- Preheat the oven to 340°F (170°C) without convection.
- Line a baking sheet with parchment paper.
- Roll the dough between two sheets of parchment to a thickness of 0.2 inch (5 mm).
- Cut rounds with a 2.4-inch (6 cm) cutter.
- Gather the scraps into a ball.
- Roll the scraps to 0.2 inch (5 mm) thick.
- Cut the remaining rounds to make 24 cookies.
- Arrange the cookies about 0.8 inches (2 cm) apart on the baking sheet.
- Bake for 12 minutes at 340°F (170°C), until the edges are firm.
- Let the cookies cool on the baking sheet for 10 minutes.
- Transfer them to a rack.
- Cool for another 10 minutes before serving.
Roll the dough to 0.2 inch (5 mm): thinner rounds brown quickly at the edges. We prefer cutting them rather than letting balls of dough spread in the oven.
Which matcha goes with shortbread butter?
These cutout cookies bake with butter, so we use Essence powder. Save the powder you drink with water for your cup. Sift about 5 tsp (10 g) with the flour to avoid spots of dry matcha in a cookie.
Our tip. Loosen one cookie after ten minutes on the baking sheet. If it resists, let it cool longer before moving it to the rack.
Allergens. Wheat (gluten), milk, and egg.
