MATCHA SHORTBREADS WITH CHERRY ICING
INGREDIENTS
For the shortbreads:
150 G | butter |
70 G | icing sugar |
250 G | plain flour |
2 TBSP | aiya – THE TEA Everyday Matcha Izumi |
For the cherry icing:
150 G | icing sugar |
juice of one lemon | |
cherry aroma, to taste | |
pink colorant | |
edible gold glitters to sprinkle (optional) |
NUTRITIONAL INFORMATION
JOULE | 621 kJ |
CALORIES | 148 kcal |
FAT | 8 g |
CARBOHYDRATES | 17 g |
PROTEIN | 1 g |
PREPARATION METHOD
- Preheat the oven to 180°C (th. 6).
- In a bowl, combine the soft diced butter with icing sugar. In a second bowl, combine flour and matcha powder. Add the flour-matcha mixture into the bowl with the butter mixture and mix with a hand mixer to form a dough.. With your hands, knead the dough to form a ball, wrap in clinge foil and let it rest for 30 mins.
- Place the dough onto a slightly floured surface and roll the pastry out. Using a round-shaped cookie cutter, cut out circles from the dough and place the shortbreads on a baking tray lined with non-sticky baking paper.
- Repeat the process until all dough has been used.
- Bake for 15-20 mins and remove just before the cookies become gold-brown. Leave to cool on a cooling rack.
Prepare the icing:
- In a bowl, add the icing sugar and gradually whisk in the lemon juice. Add the food colouring and the aroma and blend everything together.
- Finally, dip half of the shortbreads into the icing, and removie any excess. Place on a non-stick baking paper, quickly sprinkle with edible glitters (if using) and leave to set completely.
FOR: 25 COOKIES | PREPARATION TIME: 45 MIN. | COOKING TIME: 15-20 MIN. | REST TIME: 30 MIN.