Matcha and Pistachio Shortbread
16Serves
MediumDifficulty
25 minsPreparation
45 minsCooking
Beautiful buttery shortbread is prized for its lovely tenderness and flavour. In this recipe we have added a soft green colour and distinctive flavour notes with the addition of matcha and pistachio.
Ingredients
- 125g Australian unsalted butter, softened
- 70g icing sugar
- 130g flour
- 20g corn flour
- 1 1/2 teaspoons matcha powder
- Pinch salt
- 40g raw shelled pistachios, finely chopped
- 80g white chocolate
- matcha powder, extra, to decorate
Method
- Cream together the butter and icing sugar until light and fluffy. Sift over the combined flours, matcha powder and salt, and then add the pistachios. Cut with a knife until the ingredients just come together. Press into a buttered and lined 22cm round baking pan and smooth the surface. Chill for 1 hour.
- Bake in a 170°C oven for 25 minutes then remove from oven. Cut into 16 wedges. Insert a small, oven proof, round cookie cutter into the middle and leave in place. Prick each wedge a few times with a fork and then return it to the oven and bake for a further 15 minutes or until the shortbread is cooked through but not browned. Cool on a wire rack before removing from pan.
- Melt the chocolate and then dip the narrow end of the shortbread into the chocolate and sprinkle with matcha powder to decorate. Place on a baking paper lined tray and chill for 15 minutes or until the chocolate has set.
Handy Tips
For a stronger matcha flavour, add up to a total of 3 teaspoons of matcha powder to the dough.
Use a light touch when making the dough to ensure a light and tender shortbread.