I must admit, i'm not much of a cookie cutter person. Where cookies are involved, drop and bake are more my style. The whole chilling of the dough, rolling it out then gingerly cutting forms out with cookie cutters make for pretty, bite size cookies but they're a little too involved when i just want a cookie.
However, i just had to bring out my collection of cookie cutters for these delicate babies, and they were totally worth the effort.
Growing up, my family consumed boxes and boxes of Walker's shortbread. We could never get enough of those sinful cookies and they soon became my benchmark all shortbread would measure up against.
Those were good. But these. These petite shortbread just blew me away. They were simply everything shortbreads should be. A luscious intense green tea flavour perfectly matched with a lingering rich, buttery aftertaste that leaves you wanting more.
I just love the gorgeous hue of green these cookies have, tinted by the matcha powder. Nature once again leaves me in awe of her beauty. As though being shortbread that defined perfection wasn't good enough. I guess even in the cookie world, life sometimes just isn't fair.
Green Tea Shortbread [taken from Martha Stewart's Living Dec 2000 issue]
Ingredients
125g butter, at room temperature
1/4 cup sugar
1 cup plain flour, plus more for rolling
1/4 tsp salt
1 tbsp green tea powder
- Preheat oven at 165C and line a baking tray with greaseproof paper.
- In a medium bowl, combine flour, salt and green tea powder.
- Using an electric mixer, beat butter till pale and creamy for about 2 minutes. Add sugar and beat till well combined. Add flour mixture and fold in gently till just combined. Chill dough for about 30 minutes in the fridge till firm.
- Dust work surface and rolling pin with flour before turning dough out onto surface. Roll dough out to about 1/4 inch thickness and cut dough with 2 inch cookie cutters. Bake till firm, about 15 to 20 minutes, rotating tray halfway. Cool completely on wire rack. Makes about 65 tiny cookies
7 comments:
can we leave out the green tea?
Yup you sure can. This recipe's incredibly versatile. The article it's taken from's titled "Shortbread 17 different ways" :)
argggggggggg!! reeen, thax for sharing the recipe now if not earlier!!! i will so totally LOVE this, with the green tea =D
hey sunshine
I've had so many of these it's not funny. Wait till you see what my sis made last night, it uses green tea as well. I've got a post on that coming up :)
Amazing how we're really good at finding a million and one other things to do other than study while the exams are on isn't it :)
Hi,
Is this shortbread crunchy?
I prefer something that melts in the mouth (:
I love the color of your shortbread, sweetie - and the star shapes are so beautiful!
hey anon,
Yup, they're crunchy but don't quite have the melt in your mouth texture you're after coz they're not that buttery.
You could play around the amount of butter i guess but the proportions in the recipe are just about perfect if you ask me :)
hi Pat,
thank you! I had so much fun cutting the shapes out :)
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