This Vegan Matcha Green Tea Shortbread is delightfully salty-sweet, crisp and crunchy, filled with buttery macadamia nuts, and looks beautifully festive!
These were inspired by my Black Sesame Shortbread – it’s a very similar coconut oil-based recipe, which yields a deliciously melt-in-your-mouth buttery biscuit.
Matcha green tea powder adds a beautiful colour as well as a deliciously earthy flavour. I love matcha and have used it to make everything from crepes to ice cream and even panna cotta, so I knew I’d love these matcha shortbread biscuits.Not only does the matcha add a delicious flavour and wonderful green hue, but it’s also packed full of antioxidants and full of health benefits. You can buy matcha powder from local health stores or Asian supermarkets. I used this one from Lalani & Co.
Macadamia nuts add extra buttery richness, and although I didn’t add them here, I don’t think a handful of dried cranberries would be a bad idea either, both for the wonderfully festive aesthetic as well as the little pockets of juicy sweetness that they would add.
These Vegan Matcha Shortbread biscuits are also really quick and easy to make, coming together in just one bowl. If you’re still unsure about what to do for Christmas presents this year, these make excellent gifts! They look nice, and store for about a week in an airtight container.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 5 tablespoons coconut oil
- 5 tablespoons maple syrup
- Generous pinch of salt
- 170g plain flour, plus extra for rolling
- 2 teaspoons matcha green tea powder
- 8 tablespoons of milk, any kind
- Handful of macadamia nuts, roughly chopped
- Optional: handful of dried cranberries
- Preheat the oven to 170 degrees
- Mix together the flour and matcha powder
- Combine with all the other ingredients in a large bowl (no need to sift the flour) until you get an easily moldable but firm dough – add more milk if necessary to achieve the right consistency
- Sprinkle some flour on a clean surface or chopping board, and use a rolling pin to roll the dough until it’s around 1cm thick
- Use a cookie cutter to cut the shortbread to whatever shape you like
- Alternatively, you could just roll the dough into a log shape, then slice them into 1cm-thick rounds
- Arrange them on a greased baking tray
- Bake in oven for around 25 minutes, until they’re firm to the touch (don’t worry if they’re not completly hard though, they tend to firm up when cooling)
- Remove from the oven and leave to cool
- Store in an airtight container for up to a week