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!
Matcha White Chocolate Shortbread Cookies
- 260 gms – 2 cups plain flour
- 225 gms – 1 cup butter at room temperature
- 90 gms – ¾ cup icing sugar/powdered sugar
- 2 tbsp matcha powder sifted
- 1 pinch salt
- 180 gms – 6 oz. white chocolate melted
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.
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.
These cookies can be stored in an airtight container for about a week. I also often freeze the uncooked shaped cookies and then bake them from frozen.