Try this matcha shortbread recipe, a unique variation.

Matcha is the green tea leave powdered and makes and excellent beverage but also an excellent addition in baking and other cooking. So I decided to add it to my classic Canada cornstarch shortbread recipe and see what happens. A very creamy, wonderfully green shortbread with that characteristic matcha flavour. The higher grade ceremonial matcha that is used for drinking does not have to be used in cooking but rather a slightly lesser cooking grade since the matcha powder will be mixed in with all the other ingredients. The quantity of matcha powder I suggest in the recipe is just that, a suggestion. Add as little or as much as you like depending on the intensity of the matcha flavour you like and want.

Ingredients

1 c flour
1/2 c corn starch
1/2 c icing sugar
3/4 c butter
2 tbsp matcha powder

Directions

Cream together first four ingredients.
Add in matcha. Add more or less depending on desired level of matcha tatste.
Roll into 1 inch balls.
Flatten balls with a form onto cookie sheet.
Chill for 30-60 minutes.
Preheat oven to 300F.
Bake for 15-20 minutes or until edges and bottom are golden brown.

matcha shortbread being mixed — Matcha shortbread dough being mixed.

Notes:

Again, I’m not a cook and I’m sure there are many techniques to baking that would make the above recipes tastier. In any case, I hope you enjoy the recipe and the results.

Some variations on the classic shortbread recipe involve adding in extra liquid. With those recipes I find you get a shortbread that spreads out more than usual. If you don’t want this then I suggest reducing the amount of butter a bit or increasing the dry ingredients a bit.

For the savory shortbreads I would suggest limiting the sugar content. I will keep working on the ratio of sweet to savory for those but the do smell wonderful when you take them out of the oven!

Tea Pairings:

Good question. Honestly, I think shortbread goes with anything! And tea goes with anything too! So, it’s a match made in heaven. I have tried different teas with each of the shortbread varieties with no particular pairing methodology behind the pairing. Each tea I have used can stand on its own. However, wouldn’t matcha shortbread go best with matcha?

Modifications:

OMG! There are so many modifications to the classic shortbread recipe which is from the Canada brand of corn starch. A picture of this shortbread recipe on the back of the Canada brand cornstarch box can be found in the figure below. I’m considering trying adding loose leaf tea leaves into the classic shortbread batter after it is creamed together. For example, Earl Grey, English Breakfast, Lavendar, any herbal tea. At the end of the 12 days of shortbread I’ll include some shortbread recipe ideas I’m considering trying in the future. For example: Caramel, toffee, skor, sea salt, white chocolate macadamian nut, carrot cake, pumpkin spice, cranberry and pistachio. I’m also considering more savory variations using other types of cheese like brie, havarti, smoked cheeses, maybe even some cream cheeses.

References:

17 Incredibly Perfect Tea and Biscuit Combinations, Emma Cooke, March 2016, buzzfeed.com, URL: https://www.buzzfeed.com/emmacooke24/digestives-and-breakfast-tea-is-life
The best tea and biscuit pairings, Niamh Ollerton, Nov 2016, lovefood.com, URL: https://www.lovefood.com/news/56428/tea-biscuit-pairings-breakfast-tea-chocolate-hobnob-earl-grey-ginger-nut

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Lani and Norm

I enjoy learning and sharing that knowledge.Sharing has been in many forms over the years, as a teaching assistant, university lecturer, Pilates instructor, math tutor and just sharing with friends and family.Throughout, summarizing what I have learnt in words has always been there and continues to through blog posts, articles, video and the ever growing forms of content out there!