Matcha Shortbread Cookies – Tea Drops

Matcha Dough

• In a medium bowl, add matcha combination to flour. Stir to combine nicely. Repeat steps above to type match dough.

• When dough is chilled, take away plastic, roll on a flippantly floured floor to type two 7 inch squares. Reduce every sq. into 9 ¾ inch strips.

• On a sheet of plastic, place three strips of dough, alternating white and matcha strips. Brush tops and in between strips with egg wash. Gently press strips collectively.

• Kind second and third layers with alternating strips to create a checkerboard.

• Wrap with plastic and refrigerate for an additional half-hour. Repeat for second log.

Bake

• Preheat oven to 350˚F (180˚C).

• Reduce every log into ¼ inch thick slices. Place onto non-stick baking sheet. Bake for about 12 minutes.

• Take away and let cookies cool for five minutes earlier than transferring onto a wire rack to chill fully.

Store Matcha Inexperienced Tea