Mad About Matcha: Chocolate-Dipped Whole-Wheat Matcha Shortbread
There’s something in the air … Can you feel it? No, it’s not spring fever. It’s matcha fever. Here we’ll share tasty, fun ways to put this hot ingredient to cool use.
Chocolate-Dipped Whole-Wheat Matcha Shortbread
Yes, whole-wheat shortbread, 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.
9 ounces whole-wheat pastry flour (about 2 1/4 cups)1/2 cup powdered sugar1/4 cup cornstarch2 1/2 tablespoons matcha powder1/2 teaspoon kosher salt1/2 cup butter, softened1/2 cup canola oil1/4 cup granulated sugar1 teaspoon vanilla extract4 ounces dark or semisweet chocolate, chopped
1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. 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.
SERVES 36 (serving size: 1 cookie)CALORIES 108; FAT 6.7g (sat 2.4g, mono 3g, poly 1g); PROTEIN 1g; CARB 12g; FIBER 1g; SUGARS 5g (est. added sugars 5g); CHOL 7mg; IRON 0mg; SODIUM 56mg; CALC 7mg
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