"Matcha dinosaur shortbread! 🤗💚🦖 (recipe below) ...do you know where matcha comes from? Much more than just “powdered green tea,” matcha is derived from green tea plants that have been shade-grown for 3 weeks before harvest. The shaded growth produces more theanine (which provides that savory quality) and caffeine...
Consumption of matcha (or a predecessor) began in China in 960-1279 AD, and was then ritualized by Zen Buddhists and brought to Japan where it flourished - especially within the “upper classes.” The ritual faded in China but has been brought back with the global popularity of matcha in recent years.
Proper consumption of matcha includes the traditional Japanese tea ceremony, or chadō, with a process defined by whether it’s an informal or formal gathering. However, culinary-grade matcha (with leaves from lower down on the plant) is a magnificent savory - umami ingredient that is added to both traditional and Western dishes, like these cookies!
Was that a long story to get to these cookies? Maybe — but I think it’s important to consider the culture around food...don’t you? 😉🍵"
Matcha Shortbread Cookies
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- Recipe Card
Prep time 10mins
Cook time 12mins
Recipe Card
ingredients
- 1/2 cup refined coconut oil, melted & cooled
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon culinary-grade matcha
- 1 1/3 cup brown rice flour
- 3/4 cup sweet rice flour
- 1/2 cup arrowroot starch
- 1/2 teaspoon guar gum
- pinch of salt
Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Combine rice flours, arrowroot starch, guar gum, and salt. Mix or whip coconut oil, maple syrup, and vanilla. Add the gluten-free flour blend to the wet ingredients, mixing until it forms a dough.
Step 3
On a well-floured surface with a well-floured rolling pin, roll out dough to be up to ½ inch thick. Cut with cookie cutters of choice and place onto parchment. Bake for 10-12 min until just golden on edges. Top with powdered sugar if desired, and enjoy!