These Vegan Matcha Green Tea Shortbread Cookies are:
- delightfully salty-sweet
- crisp and crunchy
- filled with buttery macadamia nuts!
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 for so many desserts, including:
So, I knew I’d love these Vegan Matcha Green Tea Shortbread Cookies. 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.
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 Green Tea Shortbread Cookies 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 really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Vegan Matcha Green Tea Shortbread Cookies:
Vegan Matcha Green Tea Shortbread Cookies
- 30 g (1/8 cup) coconut oil
- 5 tablespoons maple syrup (or sub any other sweetener)
- Generous pinch salt
- 170 g (1/2 cup) plain flour plus extra for rolling
- 2 teaspoons matcha powder
- 3 tablespoons (8 tablespoons) unsweetened almond milk (or any other plant-based milk)
- 65 g (1/2 cup) macadamia nuts , roughly chopped
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit)
- Place the flour and matcha powder in a large bowl (no need to sift the flour)
- Add all the other ingredients and mix 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 (1/2 inch) thick
- Use a cookie cutter to cut the shortbread into whatever shape you like
- Alternatively, you could just roll the dough into a log shape, then slice them into 1cm- (1/2 inch-) 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
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