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.

Matcha Tea Shortbread CookiesMakes 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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How to choose Japanese tea

By partnering with a hundred plus artisanal Japanese tea farms and factories, we offer hundreds of green teas, and dozens of matcha, black tea, oolong tea, etc. Where do you start?

We recomend starting with Sampler Sets!