The next few recipe posts will be featuring recipes with teas. In this post, I will be using one of my favourite brands of tea, RISHI teas. Stay tuned for more in the Cooking with Tea series.
– pinch of sea salt
– 2 1/4 cup of all purpose flour sifted
– 1 1/2 cup soften unsalted butter, cubed
– 1/2 cup to 1 cup sugar (Depends on how sweet you want your cookies to be – I did 1/4 cup sugar)
– 2 tablespoon of Rishi Tea House Matcha Powder (or any matcha powder of your choice)
1) Sift all purpose flour and salt into a bowl. Whisk it together to create some lightness. This will help with make the shortbread cookies light and fluffy.
2) Cream soften butter and add matcha powder to butter and incorporate until the mixture has the nice green colour.
3) Add sugar and mix well.
4) Slowly add flour and salt mixture in, little bit at a time. Scrape the side of the bowl clean as you mix in the flour mixture.
5) The dough will come together at this point, you can transfer it to a floured counter and roll into a dough ball.
6) Roll out into tube shape and saran wrap it.
7) Refrigerate for at least 1 hour till firm. ( you can keep it in the fridge for sometime. I left mine in for 3 days).
8) Preheat oven to 325 F. While the oven is preheating, cut the cookies into even slices and place onto baking sheets
9) Bake for 15-20 minutes depending on how strong the oven is. The cookies should just set and colour shouldn’t get too dark.
10) Remove from oven, cool and enjoy!
Tips and Variations:
You can also use cookie cutters to make fun shapes
Sprinkle some coarse sugar before baking to add some texture and extra sweetness
Dust with icing sugar once cool to create a different look (you can stencil some art onto the cookies too!)