Matcha Shortbread

Photography By Wendi Onuki | February 13, 2017

Instructions

Sweet

Combine the lemon zest and sugar with fingers until fragrant, then cream with the butter.

Add flours, matcha powder and salt, and mix until just combined (this will take about 30 seconds to 1 minute on medium speed in a mixing bowl). Form dough into a 6-inch log, wrap in plastic and refrigerate for at least 30 minutes. Preheat oven to 350°. Slice the log into ½-inch pieces and place on baking sheet. Bake for 13–17 minutes, until edges turn golden brown. Let cool for 5 minutes, then transfer to wire rack to cool. Melt chocolate in microwave or on stove top and stir, then dip half of each cookie into chocolate. Let set in the fridge before eating.

OPTIONS: Swap out chocolate for white chocolate. Use orange zest instead of lemon zest. Roll log in sugar before cutting into slices.

 

Savory

Combine the lemon zest and sugar with your fingers until fragrant. Cream the butter with the sugar mixture. Add flours, matcha powder, salt and sesame seeds, then mix until just combined (this should take 30 seconds to 1 minute on medium speed in a mixing bowl). Form dough into a 6-inch log, wrap in plastic and refrigerate for at least 30 minutes. Preheat oven to 350°. Cut log into ½-inch pieces and place on baking sheet. Bake for 13–17 minutes, until edges turn golden brown. Let cool for 5 minutes, then transfer to wire rack to cool.

OPTIONS: Add fresh-cracked black/pink peppercorns. Swap out sesame seeds for fresh chopped chives, parsley or other herbs. Add 2 ounces of feta or goat cheese to dough before baking.  

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Ingredients

Sweet
  • 1 teaspoon lemon zest
  • ½ cup granulated sugar 
  • ½ cup salted butter, softened
  • ½ cup sprouted grain or white whole-wheat flour  
  • ½ cup unbleached all-purpose flour
  • 1 tablespoon plus 1 teaspoon matcha powder
  • ¼ teaspoon salt
  • 4 ounces dark chocolate, chopped into small pieces
Savory
  • 1 teaspoon lemon zest
  • 1 teaspoon granulated sugar
  • ½ cup salted butter, softened
  • ½ cup sprouted grain or white whole-wheat flour
  • ½ cup unbleached all-purpose flour
  • 1 tablespoon plus 1 teaspoon matcha powder
  • ¼ teaspoon salt
  • ¼ cup sesame seeds (black or white)
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