Whole-wheat shortbread is every bit as buttery and flaky-short as traditional versions but with way less saturated fat and all healthy whole-grain flour—plus a wonderfully earthy hit of matcha goodness. We do use some butter, but also replace half of it with low-sat-fat canola oil. If you’d like to get the look we created in this photo, gather up all the cookie crumbs after cutting the cookies, and sprinkle those crumbs onto still-wet chocolate.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, cornstarch, matcha, and salt, stirring with a whisk.rch, matcha, and salt, stirring with a whisk.
Place butter, oil, and granulated sugar in a large bowl; beat with a mixer at medium speed until well combined. Beat in vanilla. Add flour mixture; beat on low speed just until combined.
Pat dough onto a baking sheet lined with parchment paper. Pat dough into a 10-inch square. Bake at 325° for 30 minutes or until set and lightly browned around the edges. Remove from oven, and immediately cut into 36 squares. Cool on pan.
Place chocolate in a small microwave-safe bowl. Microwave on HIGH 1 minute, stirring every 20 seconds, until chocolate melts and is smooth. Dip 1 end of each cookie into melted chocolate; place on parchment paper. Cool until chocolate sets.
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