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Chocolate, Matcha & Raspberry Shortbread Cookies This is a very classic shortbread recipe that I tweaked slightly to add fun colors and flavors. The version in the recipe instructions is to create the “easier” swirl effect, then below, you will find the checkerboard pattern instructions. It might be a bit confusing when you read it. If that’s the case, watch a tutorial for shaping checkerboard cookies online and it will instantly make sense. As always, read the notes below before making the recipe. - I provide volume measures, but I highly recommend that you weigh ingredients because too much flour will give you a dry shortbread and not enough, will be too sticky to shape. Remember that there is a high variance on milling across brands and the volume you might be getting might be different than mine. - If you want to make this egg-free, replace the egg yolk with 20 grams of applesauce. - I listed xanthan gum as optional. You can make it without, but it does help keep the dough together and give it more snap. - To make freeze-dried raspberry powder, simply blitz freeze-dried raspberries in a clean coffee mill or blender. It’s ok if you have some small chunks but get it as pulverized as possible. - For the matcha powder, use ceremonial grade matcha. My favorite is from Cap Beauty. - You can use unsweetened cacao powder or Dutch processed cacao. I used the one labeled “Special Dark” for extra depth. Makes 56 cookies 1 cup plus 2 tablespoons (250 g) very soft but not melted unsalted butter or vegan butter 9 tablespoons (115 g) granulated sugar 1 tablespoon vanilla extract 1 large egg yolk 1 1/3 cup plus 1 teaspoon (190 g) superfine brown rice flour 1 cup plus 2 tablespoons (135 g) tapioca starch 1/2 teaspoon kosher salt 1/2 teaspoon xanthan gum (optional) 1 tablespoon (5 g) freeze-dried raspberry powder 1 tablespoon (7 g) ceremonial grade matcha powder 1 tablespoon (7 g) extra-dark cacao powder Turbinado sugar, for rolling · Make the shortbread dough. In the bowl of a stand mixer, combine soft butter, sugar, and vanilla. Using the paddle attachment, beat the mixture over medium speed until smooth and creamy, about 2 minutes. Add the egg yolk and mix until combined. In a medium bowl, stir together the brown rice flour, tapioca starch, salt, and xanthan gum (if using). Add dry ingredients into bowl and mix on medium speed until it comes together into a smooth dough. Scrape the paddle attachment if you see there is some unmixed butter clinging to it and mix until the dough is completely smooth and you don’t see chunks of butter or unmixed flour. · Flavor the dough. Divide the dough into three portions (about 230 grams each). I like to line my work surface with a large piece of parchment and scrape the dough onto it and then divide into three. Return one of the portions of dough to the mixer and add the raspberry powder. Beat until the dough is evenly pink. Scrape the dough from mixer bowl onto a piece of parchment and shape into a rectangle that is about 9 inches (23 cm) long (it doesn’t matter how thick it is). Set aside. I don’t clean the bowl at this point, but do make sure it’s scraped clean. Add another portion of dough to mixer bowl along with matcha powder. Beat until dough is evenly tinted with green. Scrape dough onto the piece of parchment and shape into a rectangle that is approximately 9 inches (23 cm) long. Set aside. Add last portion of dough into mixer bowl along with cacao powder and mix thoroughly. Scrape dough and shape into a rectangle that is approximately 9 inches (23 cm) long. · Shape the dough. Stack the 3 rectangles of dough on top of each other and gently press together. Roll into a log that is approximately 14 inches (36 cm) long and 2 inches (5 cm) in diameter. Wrap the dough in parchment paper and chill in the refrigerator for at least 4 hours, preferably overnight. · Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Remove the shortbread log from refrigerator and unwrap it. Scatter some turbinado sugar in a line on top of the parchment paper you used to wrap the dough and roll it over the sugar so all sides are coated. · Bake the shortbread. Cut the log of dough into 1/4 inch (6 mm) disks. Place them on the prepared baking sheets leaving an inch (2.5 cm) in between. Bake for 12 to 14 minutes until the edges of the cookies are golden, rotating pans halfway through baking time. Let the cookies cool on the pan for 5 minutes, then serve. Store at room temperature, in an airtight container, for up to 7 days. For checkerboard pattern Divide the shortbread dough into two portions and flavor one of them with matcha powder. Place each piece of dough between 2 sheets of parchment and roll to rectangles that are 10 by 6 inches (25 by 15 cm) and 1/4 inch (6 mm) thick. Chill the dough for 30 minutes to an hour. Unwrap both pieces of dough and stack them on top of each other, pressing down so they stick. Cut the stacked dough horizontally and stack those pieces on top of each other. Press down so layers stick. Now you will see 4 alternating layers of vanilla and matcha dough. If the dough feels a bit soft still, wrap in parchment and refrigerate for another 30 minutes. Slice the dough vertically into 1/4 inch (6 mm) pieces (it will be a rectangle with 4 color stripes). Stack these rectangles in a way that the stripe layers are alternating. You want to see a layer of matcha, a layer of vanilla, a layer of matcha, and so on. Press down so layers stick. You will now have about 3 long rectangle logs of dough with checkerboard pattern. Wrap the rectangle pieces in parchment paper and refrigerate for another 30 minutes. To bake, follow directions above.
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