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Matcha Shortbread

Matcha Shortbread


  • 1 1/2 cups all-purpose flour
  • 3 teaspoons matcha, plus 1/4 tsp for dusting
  • 3/4 cup plus 2 tbsp cold butter, cut into small cubes
  • 1/4 cup superfine (castor) sugar, plus 2 tbsp for dusting


  1. Preheat oven to 350 degrees F. Butter a 9-inch nonstick fluted tart pan with removable bottom.
  2. Sift together flour and 3 tsp matcha. Transfer flour mixture to the bowl of a food processor fitted with metal blade. Add cold butter and pulse just until combined. Add 1/4 cup sugar and mix until crumbly.
  3. Press dough into prepared pan using back of spoon.
  4. Bake for 30 to 35 minutes or just until shortbread begins to turn golden (be careful not to overbake).
  5. Slice into wedges while still warm. Lightly prick all over with a fork.
  6. Place shortbread on a cake plate. Stir together the remaining 1/4 tsp matcha and 2 tbsp sugar. Dust over shortbread.


  • © Matcha - The Cookbook by Gretha Scholtz, published by teNeues


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