Saturday, July 6, 2013

Chocolate covered Matcha Shortbread

  Chocolate and Matcha, they are very good when come together. I love to combine the flavor of both in many kinds of dessert so when I saw this recipe, I believe that it will be good, haha.

The cookie is Matcha shortbread, the taste of it is not too sweet. Actually the shortbread itself is very delicious ^^, you can make it without covering it with chocolate and enjoy the intense taste of Matcha with a cup of tea, it will be great. 
Refrigerate the dough before cutting make it easier to cut and move, and reduce the chance of the dough to puff up on the middle, so don't skip this step.
Because I bake for my niece, I chose milk chocolate for covering the shortbread, but if you want it to be more intense (or more bitterness) you can use different percentage of the chocolate.  
Serving this cookie with a cup of tea (for you) or cold milk (for kid) is a good choice, and I hope you enjoy the great afternoon break ^^. 

Chocolate covered Matcha Shortbread 
Makes 50 

185 g ........................... All purpose flour
7 g ............................... Matcha (Japanese green tea powder)
60 g ............................. Superfine sugar
.................................... Pinch of salt
125 g ........................... Unsalted butter, cut into cubes
500 g .......................... Tempered chocolate (you can use milk or dark, depend on youre taste)
.................................... Green colored sugar for decorating 

 Put the flour, green tea powder, salt and superfine sugar into a bowl of food processor, and process until fully combined.
Put the butter into the bowl and process until combined, take the dough out of the bowl and knead until smooth.
Roll the dough to 5 mm thick, cover and refrigerate for 30 minutes.
Place the baking mat on the baking sheet, and preheat the oven to 160°C
Take the dough out of the refrigerator and cut into 3.5 cm pieces, then place on a baking sheets. Refrigerate for 30 minutes before baking.
Bake for 17-20 minutes or until lightly golden.
Let the shortbread cool completely before covering with chocolate.
Cover the shortbread with tempered chocolate and sprinkle with the colored sugar.
Let the chocolate set before serving.
Chocolate covered Matcha Shortbread

4 comments:

Rose said...

It looks delicious and simple to make! I wish we had an asian market near here so I can buy some green tea powder

Mihaela said...

Mmmm,that looks yummy!

Michelle said...

Hi! Is it possible to use mixer instead of food processor to make the shortbread dough?

dailydelicious said...

Yes, you can use a mixer just beat the butter with sugar until soft then add the flour, ^^.

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