Recipe: Matcha Shortbread

A few weeks ago on a Sunday I headed to the Adelaide Botanic Gardens for my first bi-monthly meeting of the Adelaide Cake Liberation Front (CLF). For those who haven’t heard of the CLF, it’s a movement that began in the UK. It’s about making delicious food free from animal products and sharing it around. Basically it’s a bunch of vegans (non vegans are welcome) who sit sound and eat dessert (and quiche).

So anyway for my first meet I decided to make shortbread. I had originally intended to make gluten free almond shortbread but I messed it up and had to dump the batch in the bin :(. I Googled another recipe and came up with this one. During my search I saw a few recipes for matcha shortbread and since I had some matcha powder in the cupboard, I decided to add some in.

Matcha powder is green tea leaves ground up extremely fine.

Ingredients:

250 Grams of Vegan Margarine (Nuttelex).
110 Grams of Caster Sugar.
360 Grams of Plain Flour.
2 Teaspoons of Matcha Powder.

Method:

Set oven to 190 degrees Celsius / 375 Fahrenheit.

Cream the Margarine and Sugar in a bowl.

Stir in flour and matcha a little bit at a time until you get a smooth paste.

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The dough

Put dough on bench and roll out until 1 centimeter thick. Cut into even pieces and put on a baking tray. I didn’t do this step and instead just put vaguely even globs of dough on the tray.

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Ready to be baked

Put tray in fridge for 20 minutes. I omitted this step as the damned tray was too big for the fridge!

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Cookies

Place in the oven and bake for 15 to 20 minutes or until pale golden brown, although with the addition of the matcha pale golden brown in kind of a useless measurement.

Cook on a wire rack and then eat.

Verdict: I made a few mistakes. The margarine and sugar wasn’t creamed properly and that was apparent upon eating. I added more than the 2 teaspoons of matcha and this led to a slightly bitter aftertaste. Also due to my shoddy measuring (I blame my flatmates set of weird, high volume scales) the dough was wetter than intended, resulting in a slightly chewy texture rather than the desired crumbliness. However they were still yummy and the people at the CLF meet up ate them up.

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