Matcha Shortbread Cookies by @millsandbuns

32 min
Medium

1 serving

🧈

74 g

Butter

🍚

45 g

Icing Sugar

🌾

95 g

Flour

🍵

5 g

Matcha Powder

🥛

37 ml

Milk

🍫

100 g

White Chocolate

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (356°F) and line one baking sheet with parchment paper.

    🍪baking sheet
    📄parchment paper

  2. Step 2/11

    Beat 74 g softened unsalted butter with 45 g icing sugar until smooth and well combined.

    unsalted butter
    icing sugar
    🥣mixing bowl
    🔌electric hand mixer

  3. Step 3/11

    Fold 95 g all-purpose flour and 5 g matcha powder into the butter mixture until no dry flour remains.

    all-purpose flour
    matcha powder
    🥣mixing bowl
    🥄silicone spatula

  4. Step 4/11

    Mix in 2 to 3 tablespoons milk, adding it gradually until the dough is soft enough to pipe.

    milk
    🥣mixing bowl
    🥄silicone spatula

  5. Step 5/11

    Transfer the matcha dough to a piping bag fitted with a star piping nozzle.

    🎒piping bag
    ⭐star piping nozzle
    🥄silicone spatula

  6. Step 6/11

    Pipe about 10 evenly sized cookie swirls onto the lined baking sheet, leaving space between them.

    🎒piping bag
    ⭐star piping nozzle
    🍪baking sheet

  7. Step 7/11

    Freeze the piped cookies for 15 minutes until firm.

    🍪baking sheet

  8. Step 8/11

    Bake the chilled cookies for 10 to 12 minutes until the edges are lightly golden.

    🍪baking sheet

  9. Step 9/11

    Cool the baked cookies completely on a cooling rack before decorating.

    🧊cooling rack

  10. Step 10/11

    Melt 100 g white chocolate in short microwave intervals, stirring between intervals until smooth.

    white chocolate
    🥣heatproof bowl
    🥄silicone spatula

  11. Step 11/11

    Dip each cooled cookie halfway into the melted white chocolate and let the coating set.

    white chocolate
    🥣heatproof bowl
    🧊cooling rack

Composition

Ingredients

Types

Sweetener, Tea, Flavoring, Dairy, Confectionery

Ingredients

Butter, Icing sugar, Flour, Matcha powder, Milk, White chocolate

Allergens

Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-free

Calories

155 kcal

Macro nutrients

Protein: 1.8g, Carbohydrates: 18.5g, Total sugars: 11.2g, Fat: 8.2g, Saturated fat: 4.9g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 36mg, Iron: 0.7mg, Potassium: 61mg, Sodium: 26mg

Vitamins

Vitamin A: 83mcg, Vitamin D: 0.3mcg, Vitamin E: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, electric hand mixer, silicone spatula, digital kitchen scale, piping bag, star piping nozzle, baking sheet, parchment paper, cooling rack, heatproof bowl

Appliances

oven, freezer, microwave

Type

Type

Type Of Dish

Dessert, Snack, Cookie

Occasions

Tea time, Holiday baking, Gift giving, Afternoon snack

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British, Japanese-inspired

Geographic

to inform

Various

Aspect

Texture

Buttery, Crisp, Crumbly, Melting

Flavors

Sweet, Buttery, Earthy, Creamy, White chocolate

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 5 days (Store in an airtight container,Keep away from heat and direct sunlight,Separate layers with parchment paper after chocolate has set), fridge : 10 days (Store in an airtight container,Bring to room temperature before serving for best texture), freezer : 60 days (Freeze in a sealed freezer-safe container,Separate cookie layers with parchment paper,Thaw at room temperature before serving)