Matcha Shortbreads

For the matcha shortbreads, cut the butter into cubes and knead a firm shortbread dough from the given ingredients, possibly adding 1 – 2 tablespoons of ice-cold water to make it easier to knead.

Refrigerate the dough and after about an hour knead it again and roll it out to a thickness of about 6 – 7 mm. Cut out squares of about 5 cm with a square cookie cutter and place them on a baking tray lined with baking paper.

The quantity is enough for 40 pieces, about 2 trays.

Refrigerate the trays again. Preheat the oven to 180 degrees and bake the matcha shortbreads for about 12 – 15 minutes until light.

Preparation Tip:

Dip or coat the matcha shortbreads in chocolate icing as desired.

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