Recipe: Matcha Shortbread

Matcha powdered green tea is traditionally whisked into hot water to make a frothy beverage, but I think matcha's herbal and tannic notes complement sugar and butter nicely in western desserts.

I took the French Laundry / Bouchon Bakery shortbread recipe from Claire Clark's Indulge: 100 Perfect Desserts and reworked it into the following matcha version.

1/3 cup + 1 Tb granulated sugar (75 g)

1 1/2 Tb matcha green tea powder

1/4 tsp salt

1 1/2 cups flour (225 g)

1 stick + 3 Tb butter, cut into small pieces (150 g)

1/4 cup additional granulated sugar for dusting

1. Preheat the oven to 350 degrees farenheit (180 degrees centigrade)

2. Put the 1/3 cup + 1 TB granulated sugar, matcha, and salt into a food processor and process for about 15 seconds.

2. Add the flour and pulse until incorporated. Add the butter and pulse until incorporated into a loose mass.

3. Turn the dough out onto a service and knead a few times until the dough comes together. Flatten the ball and roll it about 1/3 inch think.

4. Cut the dough into about 15 rectangles and place them on a baking sheet lined with parchment paper. Bake for about 20 minutes - the shortbread should just be beginning to color.

5. Remove from the oven and use a strainer or sifter to dust the shortbread with the remaining 1/4 cup of granulated sugar. Let the shortbreads cool on the baking sheet.