Chocolate-Dipped Whole-Wheat Matcha Shortbread
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How to Make It
Preheat oven to 325°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, cornstarch, matcha, and salt, stirring with a whisk.rch, matcha, and salt, stirring with a whisk.
Place butter, oil, and granulated sugar in a large bowl; beat with a mixer at medium speed until well combined. Beat in vanilla. Add flour mixture; beat on low speed just until combined.
Pat dough onto a baking sheet lined with parchment paper. Pat dough into a 10-inch square. Bake at 325° for 30 minutes or until set and lightly browned around the edges. Remove from oven, and immediately cut into 36 squares. Cool on pan.
Place chocolate in a small microwave-safe bowl. Microwave on HIGH 1 minute, stirring every 20 seconds, until chocolate melts and is smooth. Dip 1 end of each cookie into melted chocolate; place on parchment paper. Cool until chocolate sets.