THE DAIRY KITCHEN
Matcha and Pistachio Shortbread
By Julia Wharington - Paddock 2 Pixel
Makes
16
Difficulty
Medium
Preparation
25 MINS
Cooking
45 MINS
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, softened70g icing sugar
130g flour
20g corn flour
1½ teaspoons matcha powder
Pinch salt
40g raw shelled pistachios, finely chopped
80g white chocolate
matcha powder, extra, to decorate
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.
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.
