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Matcha Shortbread

Tasty, crumbly shortbreads with a beautiful light floral Matcha flavour. Delicious with a tea and the perfect accompaniment. Add to your desserts for extra texture!
What you will need to make 40-50 mini shortbreads
100g unsalted butter room temperature
42-5g caster sugar
1 Tbsp premium Thea Matcha
1 tsp salt or a pinch, adjust to your taste
135g plain flour 
Mixing bowl
Measuring utensils
Silicon mat/ working space 
Knife to cut or pastry cutter
Baking tray & paper
Cling film
1. Preheat your oven - mine was 180C on fan bake
2. Add your butter and cream it a bit first (cutting your butter first can make this process easier for you) and then add in your sugar. Cream together completely, until light in colour, fluffed and about double in size at least. 
2. Sift over the flour, matcha and salt. Work gently to incorporate - try your best not to over mix! It will still be crumbly - use the heat from your hands to make the drier bits stick.
3. Push together the dough, place onto your work surface and gently push into a log - I created three, 2 mini tubes to create round cookies and one square log. 
4. Wrap each with cling film and chill for at least 30 minutes or overnight if you want even better flavour. Then cut into desired sizes, Mine were about 1/2 cm thick and around 4.5 cm width.
4. Place onto your lined baking tray and bake for 15 - 20 minutes or until a golden brown 
5. Cool onto a lined rack and enjoy! These are also amazing crumbled on a dessert, especially with custards or ice cream. It adds such an amazing flavour and texture to your dish and is just that simple!
Thea Notes
  • If you feel your dough getting too sticky as you roll your logs just put it all in cling film and chill for 15 minutes before rolling it. If you let the butter melt/ get too hot you won't get that brittle crumble that you want from your shortbread.
  • Replace the Matcha or take it away entirely to create other variations of shortbread - just add or take away flour as you feel appropriate, recipes are never exact!