During our recent holiday in Japan, we enjoyed some delicious matcha cookies. In Kyoto there is a shop called Malebranche that sells amazing sweets. Our favourite are langues de chat… 2 wafer thin matcha cookies sandwiched with a layer of white chocolate in between. We had them during our first trip and we got some more this time. They are soooo good! So, when we came back I thought of making something similar and I came up with these Matcha White Chocolate Shortbread Cookies. They taste just the same and they are quite easy to make! I think the combination of matcha and white chocolate is simply perfect. If you haven’t tried it yet, please do and let me know what you think!
- Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.
- Then reduce the speed to low and add the salt, flour, and sifted matcha powder mixing only until just incorporated.
- Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
- Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 6 cm – 2 ½ inch rounds/flowers using a lightly floured cookie cutter.
- Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
- Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes.
- Let them cool down for 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cookies have cooled down, melt the chocolate over a double boiler.
- Dip half of each cookie in the melted chocolate, and place it on a tray lined with baking paper.
- When you have done that for all the cookies, put the tray in the fridge for about 10 minutes, or until the chocolate has hardened.