Vegan Matcha Shortbread
I created this Vegan Matcha Shortbread recipe for my friend Caroline. Caroline’s sister is visiting from London and she is throwing a party to introduce her to all her friends. I wanted to make something impressive and I knew these shortbread cookies would be visually stunning. The bright green of the matcha and pop of fuchsia are very appealing. These (not too) sweet shortbread are complemented by the tart raspberries and they are hard to stop eating. These cookies are perfect served with tea.
The ingredients
Cream the Earth Balance with sugar and add vanilla
Add the matcha powder and flour
Roll out the dough between two sheets of parchment
Cut them in any shape you like
Bake and sprinkle with dehydrated raspberries
Vegan Matcha Shortbread
Prep time
Cook time
Total time
Serves: 30
Ingredients
- 2 cups margarine like Earth Balance
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 tablespoon matcha powder
- 2¼ cups flour
- ¼ cup dehydrated raspberries
Instructions
- Add margarine, sugar and vanilla to a bowl of standing mixer
- Mix well until creamed
- Add matcha and mix until combined
- Turn off mixer and add flour. Turn on slowly and mix until combined
- Roll out dough ( in batches) between two sheets of parchment paper until about ¼ inch thick
- Cut shapes and transfer to a cookie sheet
- Refrigerate for one hour
- Bake at 325 for 15 minutes
- While still hot sprinkle with dehydrated raspberries and press in so that it adheres
- Let cool 10 minutes and transfer to a cooling rack
These are the coolest cookies I have ever seen and the coolest bit is that their brilliant colors come from the natural ingredients.
Thanks Dina! They taste really good too!
I agree gorgeous colors!
Thanks y’all
What a cool idea. Can’t believe I missed that party!
Hi Lisa! Thanks for your comment 🙂