Matcha Shortbread Cookies

Posted by Sanne Vloet on

Matcha Shortbread Cookies

GLUTEN FREE MATCHA SHORTBREAD COOKIE

 

This easy, crisp, melt-in-your-mouth shortbread cookies recipe comes together with 6 ingredients you probably have in your pantry! Simple, quick to make, and super delicious to pair with a cup of tea!



INGREDIENTS 

 

  • 2 cups almond flour
  • 1/3 cup maple syrup
  • ¼ tsp baking soda
  • 2 tsp matcha
  • 2 tsp vanilla extract
  • Pinch of sea salt
  • 1 tablespoon extra virgin olive oil

     

    METHOD

     

    1. Combine all dry ingredients in a bowl . Mix maple syrup, vanilla extract and olive oil in a small bowl and add this to the dry ingredients.  Mix everything gently together with a hand whisk until green and smooth. 
    2. Store the dough in the freezer for 30 minute or in the fridge overnight. 
    3. Place dough on a piece of parchment paper, add another piece of parchment paper on top and roll out the dough till about 1.4 – 1.8 inch thick. 
    4. Take off the top layer of the parchment paper.
    5. Use a cookie cutter to cut out as many cookies as possible. Add these onto a baking sheet on a baking tray.
    6. Bake for about 7-8 minutes in 350F ( 180 C ) until edges are brown. You can store the cookies up to 3 days room temperature or 7 days in the fridge. Enjoy!

     

    *** Notes: The dough is easy to store in the freezer and to make in advances!

     

    VEGAN - GLUTEN FREE - DAIRY FREE