The matcha tea shortcrust pastry, fragrant and aromatic, is perfect for making cookies and tarts. Preparing the matcha tea shortcrust pastry is very simple: the process and ingredients are the classic ones of shortcrust pastry, eggs, sugar, butter, and flour. But here, the special ingredient is added, the matcha tea powder, a Japanese tea with multiple properties: it is rich in antioxidants, accelerates metabolism and helps with weight loss, increases concentration and energy, strengthens the immune system, improves skin texture, reduces stress, and helps to maintain calm. I don’t know how much we should drink to get all this, but in the meantime, I’ve used it to color the shortcrust pastry.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 40 pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The quantities of this pastry are suitable for using stamps or embossed rolling pins for cookies. Using a classic recipe or altering the quantities, you risk losing the design during baking. You get about 40 cookies depending on the cookie cutters used.
- 2 1/2 cups all-purpose flour
- 3/4 cup butter
- 3/4 cup powdered sugar
- 3 tbsps matcha tea powder
- 1 egg
- 1 pod vanilla
Tools
- 1 Stand Mixer Kitchen Aid Artisan
Steps
In the bowl of the stand mixer with the paddle attachment, mix all the ingredients until they are compact and well blended: flour, powdered sugar, butter in pieces, egg, matcha tea powder, and the vanilla pod seeds.
Transfer the dough and work it on the work surface to form a slightly flattened rectangular loaf. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After the resting time, bring the loaf back to the lightly floured work surface and using the 1/4 inch rolling pin spacers, roll out the pastry and use it as you like to make cookies.
The cookies bake at 350°F for about 15 minutes.
Notes
The shortcrust pastry recipe is always that of Miriam Bonizzi.
