green tea shortbread
…at least that’s what Clio would say.
Yes. In this instance I have clearly seen a bunch of other people design their cookies like this, & I took so much joy from the pictures that I just had to replicate the design for myself.
Here’s my twist though…. they are gluten-free, sugar-free & dairy-free! Not to mention guilt-free. They are not free of fun though, I assure you. I can safely say this since I’ve consumed about half of them so far & still counting.
I kid you not. It is actually really easy to omit the bad & replace it with good (sugar being the “bad” & honey being the “good”). This is how I made these cookies completely mine. Not to mention that I didn’t flavor them peanut butter, or orange, or something else like so many of the others I’ve seen… I actually flavored them with green tea. Matcha green tea.
Not bad huh?
You don’t have to want to make your cookies look like tea bags to want to make these though. I promise you that any old cookie cutter will do the trick. Or just cut them in squares. “Whatever blows your dress up”, as my mum would say.
Tools/ Equipment/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Organic GF Vanilla - Simply Organic - http://amzn.to/2xXdt2e
Matcha Green Tea Powder - Jade Leaf - http://amzn.to/2z14YDj
Ingredients: – 380g gluten-free oat flour – 70g almond meal – 0.5 tsp salt – 2.25 tsp xanthan gum – 15g matcha green-tea powder – 150g olive oil – 150g honey – 1 tsp vanilla extract – 2 egg yolks – 250g dark chocolate 70%+, vegan
Directions: 1. in a large bowl, combine the oat flour, almond meal, salt, xanthan gum & matcha powder. Use a wire whisk to distribute the ingredients together evenly & set aside. 2. in a separate bowl, combine the oil, honey, vanilla & egg yolks. Whisk until it’s combined. 3. add the wet ingredients to the dry & fold together. Refrigerate the dough for an hour. 4. line a work surface with baking parchment & roll the dough out to 1/4inch thick. Cut into squares (or the shapes of tea bags if you’re feeling creative, don’t forget the hole at the top if you do though). Due to a lack of gluten, the dough is a little more delicate than your traditional shortbread dough. I found pushing a spatula underneath the cookie to lift & transfer it to the baking sheet worked best. Alternatively, the shaped can be cut directly on the parchment & then the surrounding dough can be removed. Once baked they are no longer delicate. 5. preheat the oven to 150°C & bake for 25-30 minutes or until starting to turn a little golden. Remove from the oven & after five minutes, transfer to a wire rack to cool. 6. Whilst cooling, melt the chocolate in a heat proof bowl either in a double-boiler or the microwave. Once the cookies are cool & the chocolate is melted, dip half way into chocolate, lightly shake off the excess & then transfer to a parchment sheet to allow the chocolate to harden.
If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!
Tips: **** if using a microwave to melt the chocolate, do it in 30second intervals to ensure the chocolate isn’t burnt. **** **** these shortbread cookies on their own are not very sweet. This has been done intentionally so that the chocolate compliments them without becoming too much. Don’t be tempted to omit the chocolate, you’re using extra dark here so it isn’t bad for you **** **** the cookies can easily be made vegan by using an egg substitute & the honey with agave or maple syrup. Whatever the directions on the packaging, you want to replace it with approx. 1 eggs worth. ****