Matcha Shortbread with Chocolate Ganache
A recipe for Matcha Shortbread with Chocolate Ganache! These light and buttery matcha cookies are filled with a rich chocolate ganache for quite the indulgent treat.
Servings 15 Sandwich Cookies
Ingredients
- 1 cup (227 grams) unsalted butter softened at room temperature
- 2/3 cup (80 grams) powdered sugar
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (10 grams) matcha green tea powder
- 1/2 teaspoon salt
Chocolate Ganache:
- 1/2 cup (120 milliliters) heavy cream
- 6 ounces (170 grams) semi sweet or dark chocolate chips
Instructions
To make the Matcha Shortbread:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and powdered sugar until light and fluffy.
- In a medium bowl, whisk together the flour, matcha, and salt.
- Add the flour mixture to the fluffy butter and beat just until combined and smooth.
- On a parchment-lined and lightly floured baking sheet, pat the dough into a disc, then roll into a sheet about 1/4 inch (6 millimeters) thick, adding just enough flour to prevent sticking. Refrigerate for 30 minutes.
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- Cut the refrigerated dough into individual cookies using a round cutter or other desired shape.
- Carefully transfer the cut cookies to the prepared baking sheet and repeat with remaining dough.
- If desired stamp the top of the cookies with a floured cookie stamp to create a design and refrigerate the baking sheets for 30 minutes.
- Bake the chilled cookies in the preheated oven until set and barely golden on bottom, 9-12 minutes.
- Allow the cookies to rest on the baking sheet for 5 minutes before removing to wire rack to cool to room temperature.
To make the Chocolate Ganache:
- Pour the cream into a small saucepan and place over medium heat.
- Place the chocolate chips in a medium bowl and set aside.
- Once the cream is steaming, but not yet at a boil, remove from heat and pour over the chocolate in the bowl.
- Allow to rest for 30 seconds, then whisk together until completely melted and smooth.
- Cover the bowl and refrigerate, whisking occasionally, until firm enough to pipe.
- Transfer the ganache into a bag fitted with a number 8-10 tip or a plastic bag with a small corner snipped off.
To assemble:
- Pair together the cooled matcha shortbread cookies that are similar in shape.
- Pipe the chilled chocolate ganache onto half of the bottom side of the cookies. Top, bottom side towards filling, with remaining cookies.
- Very gently press until the ganache filling reaches the edges. Repeat with remaining pairs.