Authorfoodistisch
RatingDifficultyBeginner

Enjoy your afternoon tea with these "buttery", crispy Matcha cookies. The unique flavor of green tea in the cookies is surprisingly delightful!

These vegan matcha short bread cookies with almond chunks are inspired by the delicious Macau-style almond cookies I had in Macau. Macau Almond Cookies, are so light and crunchy. They are powdery and kinda  ‘fragile’, because they will come apart in your mouth straight away while still maintaining a sense of dense crispiness. 

To form the cookies like the flower-shaped ones shown, you’ll need a plunger-style mold (I used these mooncake ones) These wooden molds are also fine but harder to handle. Or you can use any cookie cutter you have or just use your hand to flatten the cookie balls.

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matcha almond short bread cookie

Yields9 Servings

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Prep
1

Preheat the oven to 350 ºF (175 ºC). Line the baking sheet with parchment paper or silicone baking liner.

Prepare your roasted almonds
2

You only need a handfull of almonds for the recipe but I would roast the whole almond pack so I can snack on the rest or use them for other recipes without having to roast them again.
.
Place the almonds in a pan on the stove. Cover the bottom of the pan with the nuts.
Turn the pan on between medium and medium-low. If you smell a strong smoky or burning smell, the heat is too high and should be turned down.

3

Heat the almonds on the stove for about 2 to 3 minutes. Stir the nuts every 30 seconds or so to prevent them from burning or cooking too long on one side. You will know when the almonds are almost done when you start hearing small crackling/sizzling sounds from the almonds. Continue stirring until your hear more crackling sounds coming in shorter intervals.

4

Remove the almonds from the stove, pour them into a bowl and let them cool down. Chop them into smaller chunks, when they have cooled down and divide it into 12 equal piles to fill the cookies with it. You can proceed with the cookie dough while you let the almonds cool down.

Matcha Cookie Dough
5

Combine all ingredients (10g matcha powder, 100g sugar, 200g flour, pinch of salt, 140g melted margaine) in a large bowl and blend well with a fork or hand mixer until you have incorporated all ingredients together until very crumbly and thoroughly distributed. The final mixture should be dry and crumbly, but should hold together easily when squeezed.

6

Divide the dough into 12 equal balls. Flatten the balls a bit and press in the dough. Gently flatten the balls and place a few chopped almond pieces on top, then wrap the cookie dough around the almonds.

Form the flower cookies
7

For a plunger-style mooncake mold. press dough ball into the mold and press it first against your palm so that the mixture won’t fall out when you turn it onto a flat surface. Press down on the plunger very firmly, then lift the mold and use the plunger to push the cookie out. Place on a baking sheet and repeat. Flour the mold well in between each cookie, tapping out any excess so the dough won't stick to the cookie mold/cutter.

Bake
8

Bake for about 15-20 min then remove the cookies from the oven and let them cool down. The matcha cookies will still be soft after you take them out of the oven but firm up after letting them cool down completely. So don't touch or move them around to much like I did the first time because I am super impatient xD.

Tried this recipe? Mention @foodistisch I would be super happy to see your cakes!

Ingredients

Directions

Prep
1

Preheat the oven to 350 ºF (175 ºC). Line the baking sheet with parchment paper or silicone baking liner.

Prepare your roasted almonds
2

You only need a handfull of almonds for the recipe but I would roast the whole almond pack so I can snack on the rest or use them for other recipes without having to roast them again.
.
Place the almonds in a pan on the stove. Cover the bottom of the pan with the nuts.
Turn the pan on between medium and medium-low. If you smell a strong smoky or burning smell, the heat is too high and should be turned down.

3

Heat the almonds on the stove for about 2 to 3 minutes. Stir the nuts every 30 seconds or so to prevent them from burning or cooking too long on one side. You will know when the almonds are almost done when you start hearing small crackling/sizzling sounds from the almonds. Continue stirring until your hear more crackling sounds coming in shorter intervals.

4

Remove the almonds from the stove, pour them into a bowl and let them cool down. Chop them into smaller chunks, when they have cooled down and divide it into 12 equal piles to fill the cookies with it. You can proceed with the cookie dough while you let the almonds cool down.

Matcha Cookie Dough
5

Combine all ingredients (10g matcha powder, 100g sugar, 200g flour, pinch of salt, 140g melted margaine) in a large bowl and blend well with a fork or hand mixer until you have incorporated all ingredients together until very crumbly and thoroughly distributed. The final mixture should be dry and crumbly, but should hold together easily when squeezed.

6

Divide the dough into 12 equal balls. Flatten the balls a bit and press in the dough. Gently flatten the balls and place a few chopped almond pieces on top, then wrap the cookie dough around the almonds.

Form the flower cookies
7

For a plunger-style mooncake mold. press dough ball into the mold and press it first against your palm so that the mixture won’t fall out when you turn it onto a flat surface. Press down on the plunger very firmly, then lift the mold and use the plunger to push the cookie out. Place on a baking sheet and repeat. Flour the mold well in between each cookie, tapping out any excess so the dough won't stick to the cookie mold/cutter.

Bake
8

Bake for about 15-20 min then remove the cookies from the oven and let them cool down. The matcha cookies will still be soft after you take them out of the oven but firm up after letting them cool down completely. So don't touch or move them around to much like I did the first time because I am super impatient xD.

Vegan Matcha Shortbread Biskuit