Don't wait for the holidays to make delicious shortbread cookies. Make these matcha, sweet crisp treats right now.
What is a shortbread cookie?
Shortbread cookies are traditional Scottish biscuits often made from sugar, butter and wheat flour, but we made ours vegan! Shortbread cookie are named after their crumbly texture as the old word "short" means "make crumbly."
These buttery cookies may have been made as early as the 12th century, but often attributed to Mary, Queen of Scots from the 16th century. Legend has it that she had a team of French chefs perfecting various recipes for her, one of which was shortbread cookies.
What is matcha?
Matcha is a refined powder made from the processed grinds of green tea plant leaves, known scientifically as camellia sinensis. Processing the tea leaves includes a method in which they are steamed on a conveyor belt immediately after being harvested for approximately 20 seconds. Next, the leaves are separated into columns about 15ft high, equipped with nets and wind turbines to dry the leaves.
After the leaves have dried, they are spread out and baked in a brick oven. When the leaves come out of the oven they are no longer ordinary leaves. They have been transformed into “tencha;” the second to last form of matcha, since this is the last time the leaves will be in, well, leaf form.
The last stages of matcha development happen when the tencha is transferred from farmers to tea vendors, where the wholesaler gets to filter, cut, and grind the tencha to their own uniquely flavored blend.
How to make vegan matcha shortbread cookies
• 1 cup blanched almond flour
• 3 tbsp sweetener of choice
• 1/2 tsp baking powder
• 1/8 tsp fine sea salt
• 2 tbsp filtered water
• 3/4 tsp matcha powder
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a bowl, mix all the ingredients except water. Add in the water and form a dough like consistency.
3. Form tbsp size balls of dough and place on the parchment paper about 1 inch apart. Flatten each cookie with a fork gently.
4. Bake in the oven for 13-15 minutes until lightly golden browned.
5. Remove from the oven and let completely cool on the pan for about an hour.
6. Store these at room temperature for two days or in the fridge for a week.
Recipe credit: Torrie, The Vegan Housewife.
Also known as The Vegan Housewife, Torrie is a home cook, recipe developer and food photographer. She cooks everything from hearty pastas to sugar free desserts. Make sure to follow her original recipes on her Instagram account.