Who doesn’t love to indulge in buttery smooth shortbread cookies. Or festive coloured treats. These matcha shortbread cookies are both delicious and fun—and perfect for sharing.
2 ¼ cups all-purpose flour
A pinch of salt
230g unsalted butter, cut into small pieces
2 tbsp matcha
½ cup caster sugar
Preheat oven to 160°C.
Whisk flour and salt together in a small bowl. In a separate bowl, beat butter until creamy. Add matcha powder and beat until mixture is a uniform green colour. Add sugar and continue beating until light and fluffy.
Add about half of the flour, then mix on low speed. Gradually add the remaining flour, mixing until just combined. The mixture should look crumbly; but if you squeeze it between your fingers it will come together. Gather the dough into a large ball.
Roll out dough to 5mm thickness between two sheets of baking paper. Peel off top layer of baking paper and using a cookie cutter of your choosing, cut out as many as possible and place on a cookie sheet. Re-roll remaining dough and repeat until all of the dough is used up. Refrigerate the cut-outs for 1 hour.
Bake the cookies for about 15 minutes or until the cookies are dry and firm to the touch. The edges might just start to turn brown.
Optional: Sprinkle with a little sugar or sprinkles before baking, or decorate with royal icing.