Mad About Matcha: Chocolate-Dipped Whole-Wheat Matcha Shortbread

March 17, 2016 | By | Comments (6)

1604w-matcha-shortbread-dipped-chocolate-1

There’s something in the air … Can you feel it? No, it’s not spring fever. It’s matcha fever. Here we’ll share tasty, fun ways to put this hot ingredient to cool use.

Chocolate-Dipped Whole-Wheat Matcha Shortbread

Yes, whole-wheat shortbread, every bit as buttery and flaky-short as traditional versions, but with way less saturated fat and all healthy whole-grain flour—plus a wonderfully earthy hit of matcha goodness. We do use some butter, but also replace half of it with low-sat-fat canola oil. If you’d like to get the look we created in this photo, gather up all the cookie crumbs after cutting the cookies, and sprinkle those crumbs onto still-wet chocolate.

9  ounces whole-wheat pastry flour (about 2 1/4 cups)
1/2  cup powdered sugar
1/4  cup cornstarch
2 1/2  tablespoons matcha powder
1/2  teaspoon kosher salt
1/2  cup butter, softened
1/2  cup canola oil
1/4  cup granulated sugar
1  teaspoon vanilla extract
4  ounces dark or semisweet chocolate, chopped

1. Preheat oven to 325°.

2. 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.

3. 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.

4. 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.

5. 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.

SERVES 36 (serving size: 1 cookie)
CALORIES 108; FAT 6.7g (sat 2.4g, mono 3g, poly 1g); PROTEIN 1g; CARB 12g; FIBER 1g; SUGARS 5g (est. added sugars 5g); CHOL 7mg; IRON 0mg; SODIUM 56mg; CALC 7mg

More Matcha Recipes:

COMMENTS

  1. The Best and Worst Matcha Pairings, According to Science | Cooking Light

    […] Chocolate-Dipped Whole-Wheat Matcha Shortbread […]

    May 10, 2016 at 7:01 am
  2. Mad About Matcha: Matcha-Tahini Ice Cream | Cooking Light

    […] Chocolate-Dipped Whole-Wheat Matcha Shortbread […]

    May 2, 2016 at 8:00 am
  3. Mad About Matcha: Buttermilk-Glazed Matcha Donuts | Cooking Light

    […] Chocolate-Dipped Whole-Wheat Matcha Shortbread […]

    April 13, 2016 at 8:00 am
  4. Mad About Matcha: Matcha Cheesecake Bars | Cooking Light

    […] Chocolate-Dipped Whole-Wheat Matcha Shortbread […]

    April 3, 2016 at 4:00 pm
  5. Mad About Matcha: Matcha–White Chocolate Bark | Cooking Light

    […] Chocolate-Dipped Whole-Wheat Matcha Shortbread […]

    March 22, 2016 at 8:31 am
  6. Mad About Matcha: Salmon in Coconut-Matcha Broth | Cooking Light

    […] Chocolate-Dipped Whole-Wheat Shortbread […]

    March 20, 2016 at 2:33 pm

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s