Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of delicate flavors and exquisite textures. These Matcha Shortbread cookies with Ruby Chocolate Drizzle are not just a dessert—they're an experience that blends the earthy sophistication of Japanese matcha with the playful, rosy allure of ruby chocolate. Whether you're a baking enthusiast or a curious food lover, this recipe promises to elevate your cookie game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 tablespoons matcha powder
- 1/4 teaspoon salt
- 1/2 cup ruby chocolate, melted
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Sift together the all-purpose flour, matcha powder, and salt in a separate bowl to ensure even distribution and remove any lumps.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, which can make the shortbread tough.
- Transfer the dough onto a lightly floured surface and gently knead a few times to bring the dough together.
- Roll the dough to approximately 1/4 inch thickness and cut into desired shapes using cookie cutters or a sharp knife.
- Place the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart.
- Chill the cookies in the refrigerator for 15 minutes before baking to help maintain their shape.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, melt the ruby chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval.
- Drizzle the melted ruby chocolate over the cooled shortbread cookies using a spoon or piping bag.
- Allow the chocolate to set at room temperature or refrigerate for faster setting.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect cookie texture.
- Sifting is Key: Always sift your dry ingredients to prevent lumps and ensure a smooth, even dough.
- Chill for Perfection: Refrigerating the cookies before baking helps them maintain their shape and prevents spreading.
- Matcha Quality: Use high-grade ceremonial or culinary matcha for the most vibrant green color and robust flavor.
- Chocolate Drizzling Trick: Use a spoon or piping bag for a professional-looking chocolate finish.
- Storage Wisdom: Store in an airtight container to keep cookies fresh and crisp for up to 5 days.
Nutrition Facts
Calories: 137kcal
Carbohydrates: 13g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 26mg
