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

  1. Preheat the oven to 180°C (th. 6).
  2. 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.
  3. 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.
  4. Repeat the process until all dough has been used.
  5. Bake for 15-20 mins and remove just before the cookies become gold-brown. Leave to cool on a cooling rack.

 

Prepare the icing:

  1. 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.
  2. 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.

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