Shrek Shortbread

These are a slice and bake shortbread with a matcha twist. The best ugly delicious has to offer.

I don’t know if you are familiar with the shortbread cookie by Alison Roman, but it was super popular in 2017 or something. Every baker/food blogger was on this shortbread. Using the original as inspiration I’ve created my own slice and bake but with my flavours. These biscuits are buttery with a crisp outer shell of coconut sugar.

I love matcha as you will find out or probably already know. I call them Shrek Shortbread because they are bright green and despite their appearance they are delicious. Also how good is Shrek, Shrek 2 is my favourite. My sister owned Shrek 2 and Monsters Inc on DVD. They were the only two movies she owned and she watched them continuously. She always made sure that someone had to watch the movie with her. My brother and I know the entire script thanks to our dear sister. Thanks be to Shrek.

Makes around 24

The Cookies

• 250 g salted butter, softened

• 110 g raw caster sugar

• 60 g coconut sugar

• 1 tsp vanilla bean paste

• 1 egg yolk

• 1 - 2 TBS milk

• 370 g plain flour

• 55 g brown rice flour

• 10 - 20 g matcha powder

• 180 g white chocolate, chopped roughly (you want it chunky but not too chunky, you know a Goldilocks moment - just right)

• 1/4 - 1 tsp salt

The Crust

• 1 egg, beaten

• coconut sugar, for rolling

To make the cookies

1. Place the butter and sugars into a mixer fitted with the paddle attachment and beat until well combined (on medium to high speed). Add the vanilla, yolk and milk and beat to combine.

2. Place the flours and matcha into a separate bowl and use a whisk to combine.

3. Add the flour mixture to the wet ingredients in three additions, mixing well after each addition.

4. Add chopped white chocolate and fold through the mixture until distributed.

5. Split the dough into two portions and roll into two cylinders with a diameter of 6-8 cm. Then wrap each sausage in plastic wrap. Place the dough cylinders (sausages) into the freezer for an hour or until solid (you can leave them in here for up to 4 months).

6. While your dough is resting in the freezer preheat your oven to 170’C and prepare two baking sheets with baking paper.

7. Once your dough sausage is solid, prepare your egg wash (crack into a small dish and lightly whisk). Pour coconut sugar into a tray or shallow dish/tray.

8. Remove your dough from the freezer and unwrap the plastic.

9. Using a pastry brush, coat your sausage in egg wash then roll in the coconut sugar.

10. Using a sharp knife slice the sausage into 1 cm thick rounds. Place each round onto your prepared baking trays.

11. Sprinkle with flaked salt and place into the oven for 18-25 minutes until lightly golden around the edges.

Notes:

*You can add less matcha because I love matcha I might add more than you can handle. I think I was actually conservative. You could take the matcha out and substitute for cocoa or coffee or custard powder (custard powder will change the consistency).

*You could change the brown rice flour to corn flour or the OG rice flour. Custard powder would even work.

*You can substitute coconut sugar for brown sugar or demerara sugar.

final thoughts…

This week has been fantastic. Mainly because Reynold has immunity so I don’t have to stress through Sunday night Masterchef. Obviously Poh will cause me some mild anxiety attack as per usual.

This week I have been watching a lot of true crime documentaries. If you watch any, please recommend me some.

Crazy Delicious on Netflix was awesome. You should watch it. It’s very good.

Also a final note, have you noticed that Some Say - Nea sounds like Blue?

Amelia xx