Not only is matcha touted as a superfood for its antioxidant properties, it's also making waves as the next big flavour trend.
Luckily – for those of us who prefer our superfoods baked into super cookies – the delicate green tea flavour pairs perfectly with buttery vanilla shortbread.
So go ahead and let people know how hip and health conscious you are while satisfying your cookie cravings.
Stephanie Eddy, who writes about her baking exploits at clockworklemon.com, lives in Calgary.
Ready time: 1 hour
1 3/4 cups (270 g) flour
1/4 cup (35 g) cornstarch
2 tbsp (13 g) matcha
1/4 tsp salt
1 cup (227 g) unsalted butter, room temperature
2/3 cup (150 g) sugar
1 1/2 tsp vanilla extract
Whisk together the flour, cornstarch, matcha and salt in a medium bowl.
In a separate bowl, cream together the butter and sugar until light and fluffy, then stir in the vanilla extract.
Stir the flour mixture into the butter mixture until the dough comes together. To keep the cookies tender, be careful not to overmix. Scoop half the dough onto a piece of parchment paper and squeeze it into a log 1 1/4-inch in diameter. Roll the log up in the parchment paper. Repeat with the remaining dough. Chill the logs in the freezer for 25 minutes, or in the fridge for an hour, until the dough is firm.
Preheat the oven to 350 F and line two baking trays with parchment paper. Once the dough is firm, use a sharp knife to slice off 1/4-inch-thick cookies. Place the cookies on the baking sheets and bake for 13 to 15 minutes, or until the bottoms are a light golden brown and the tops are dry.
The cookies will be soft straight out of the oven, so either let them sit on their trays to firm up before moving them to a wire cooling rack or carefully slide the entire piece of parchment paper onto the cooling rack.
Allow the cookies to cool completely before serving. Store the leftovers in an airtight container for up to two weeks.