Shortbread cookies make a great accompaniment to tea. They’re even better when made with green tea in them! Matcha, is a ground green tea, full of antioxidants and a sweet, almost fruity flavour. Try this matcha shortbread cookie paired with a variation of our lemon curd, a nice tart grapefruit curd. Can’t find matcha at your grocery store? Try checking out your local tea shop and see what they have in stock, they’re sure to set you on the right track.
226 g / 1 cup Mirage Margarine, room temperature
60 g / ½ cup Icing sugar, sifted
260 g / 2 cups All-purpose ﬂour, sifted
5 ml / 1 tsp Vanilla extract
2 g / 1 tsp Salt
7g / 1 tbsp Matcha green tea powder
- Pre-heat the oven to 325°F(160°C).
- In a large bowl with an electric mixer, cream the Mirage Margarine, the icing sugar, the matcha powder, vanilla and salt on high speed for 3 minutes, until smooth and ﬂuffy, scraping down the sides several times with a rubber spatula.
- Scrape down the margarine mixture once more and add in the ﬂour.
- Mix on low speed just until the dough is combined and even. Over-mixing will make a tough cookie, so stop once the ﬂour is no longer visible.
- Wrap the dough in plastic wrap in the shape of a long tube, and let rest in the refrigerator for 30 minutes. This will allow the dough to properly hydrate the ﬂour and make it easier to roll.
- Remove from the fridge and cut out rounds about 2cm thick.
- Place on a parchment lined baking sheet with approximately 2cm of space between the cookies
- Bake the cookies in the oven for 8-12 minutes, or until the edges just start to turn golden. Be sure to rotate the tray after 6 minutes of baking.
- Transfer the cookies to a resting rack and allow them to cool before serving with grapefruit curd.
- These cookies store well in an airtight container.
- Make the grapefruit curd and cookie dough ahead of time. Then when you plan on serving them, bake the cookies and serve them as a great after dinner dessert.