Perfect for the Christmas season, Matcha green tea powder complements the rich flavour of shortbread as well as giving it a nutritional boost that can be used by the health-conscious to justify having a bite or two. Ideal for sharing over a catch up with friends or family members, Matcha Shortbread biscuits are best enjoyed alongside a Matcha green tea latte and some Matcha dark chocolate truffles.
Japanese Matcha Shortbread Biscuit Ingredients
Using the quantities laid out below, the following ingredients can be used to make around 25 matcha shortbread biscuits.
- 225g mixture of coconut & rice flour
- 60g almond flour
- 1 tsp baking powder
- 2 tsp Kineta Everyday Matcha
- 1/2 tsp Himalayan salt
- 2 tsp vanilla extract
- 30g cashew butter
- 60g melted coconut oil
- 2 large eggs
- 60g coconut sugar
10-Step Japanese Matcha Shortbread Biscuit Recipe
Once you have all your ingredients ready, it’s time to get baking. Before that, however, please make sure you also have greaseproof paper, a large bowl, a whisk, and all the other usual baking sundries to hand.
- Preheat your oven to 190°C/ Gas mark 5
- Line baking trays with greaseproof paper
- In a large bowl, sift together the flours, baking soda, coconut sugar, salt and Matcha powder
- Mix the cashew butter, coconut oil, eggs and vanilla extract in a separate bowl
- Slowly add the flour mixture to the wet ingredients whilst mixing until fully combined.
- Chill for approximately 45 minutes
- Once chilled, roll the dough to a 1cm thickness
- Cut out the dough and place on the greaseproof paper
- Bake for 10 minutes until the edges turn slightly darker
- Leave to cool on a wire rack
As you can see, Matcha Shortbread biscuits are super easy to make and we’re sure that you’ll also find them incredibly easy to eat. If you do happen to bake a batch, we’d love to know how they turned out. Feel free to email us some pictures or post them on our Facebook page so that we can see how they ended up!