Recipe by Hillary Bergh, Chef de Cuisine, Bon Appetit Management Company
This recipe is gluten, nut & egg free, and has been adapted for home use.
Makes about 24 cookies
Preheat oven to 350 degrees
Combine dry ingredients
1 & 1/4 cup rice flour (plus additional for rolling)
1/2 cup garbanzo flour
1/4 cup kitchen grade matcha tea powder
1 tablespoon cornstarch (plus additional for rolling)
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking powder
Cream thoroughly
1/2 cup powdered sugar
1 cup butter
1 teaspoon vanilla bean paste
Add dry to creamed butter a little at a time, combining thoroughly after each addition roll dough to 1/4″ thick using little rice flour/cornstarch to dust service area, chill dough for 15-30 minutes if sticking to counter too much cut into 2″ squares or use a 2″ diameter round biscuit cutter prick top of each cookie with fork bake 12-15 minutes, until very light brown cool & store in airtight container best when served next day with tea.
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