Matcha Shortbread Cookies
Healthier short bread cookies with matcha.
Prep Time15 mins
Cook Time7 mins
100 g. (1/3 cup + 3 tbsp.) butter
2 egg yolks (or 1 egg)
1/4 cup (60mL) honey
1 tsp. matcha
3/4 cup (180mL ) flour
1/4 cup (60mL) almond flour
1 tbsp. corn starch
1/2 tsp. baking powder
1/4 cup (60mL) whole almonds
Cream together butter, eggs and honey (I did this in a food processor, but you could also use a stand mixer or hand mixer.
In a seperate bowl whisk together the rest of the ingredients and add it all to the butter-mix. Stir very well (eventually still in the food processor).
Roll the dough into a long sausage approx. as thick as you wrist. Wrap in baking paper or film and store either in the freezer for 1 hour or the fridge for 3 hours.
Chop the almonds - not too finely and not too coarsely. There should be no lumps bigger than 1/4 an almond.
Heat oven to 175°C / 350°F
Roll the dough-sausage in the chopped almonds and slice approx. 0,75 cm / 0,3 inch thick.
Place on a baking tray with baking paper and bake for approx. 7 minutes (until they are golden on the bottom.
Let cool completely on a rack and store in an airtight container.