green tea coconut checkerboards

green tea shortbreads pressed with coconut

tis the season for more christmas cookie recipes!!

yields ten

ingredients

60g butter, softened

50g caster sugar

0.5 tsp vanilla paste

80g plain flour

2 tsp green tea powder

desiccated coconut, for coating the edges

method

cream together the butter (60g), caster sugar (50g), and vanilla (0.5 tsp)

add the flour (80g) and fold until just combined

divide the dough in half, and add the green tea powder (2 tsp) to one half and mix until combined

roll out the green tea dough to a rough rectangle 5mm thick and about 9cm wide

roll out the plain dough to the same dimensions and lay gently on top of the matcha dough, pressing so they stick together

cut into thirds along the long edge, and stack to made a 3 x 3 cm striped rectangular block

cut into thirds again along the long edge, and turn the middle piece upside down to form a checkerboard pattern

re-wrap in baking paper and refrigerate for at least 30 minutes

brush the long endges with water, then roll in desiccated coconut

cut the dough log into 3mm thick slices (or thicker if you prefer) and lay out on a baking tray

preheat the oven to 170°C

while the oven preheats, transfer the baking tray to the freezer to help the dough keep it’s shape during baking

bake for 10-15 minutes or until the shortbread is just golden brown at the edges and super fragrant

store in an airtight container