- To make the perfect matcha shortbread, start by preheating your oven to 180C
- Cut butter into flour and matcha until butter pieces become pea sized.
- Add maple and vanilla and “cream” until smooth and the dough all comes together.
- Roll into a log, wrap in plastic wrap and refrigerate for 20 minutes.
- Slice into 1cm rounds and make for 6-8 minutes, keeping an eye on them so they don’t brown.
- Remove and allow to cool completely on a wire rack. If you move them too much whilst they are warm they will crumble.
- Melt the dark chocolate. You can either use a double boiler or the microwave on medium. I do the microwave but only one minute at a time and stop when the chocolate pieces still have some shape. The heat keeps on melting them and you do not want to burn the chocolate.
- Carefully dip the shortbread one at a time into the melted chocolate so that it covers 1/3 to ½ the biscuit and place on baking paper. Sprinkle the chocolate coated section of the biscuit with some pistachios before the chocolate sets.
- Enjoy your matcha shortbread with some matcha tea (or a normal espresso would be just as lovely!).
For more delicious recipes by Second Helping, check out Jo’s website here.
