#COOKING: MATCHA-CHERRY BLOSSOM SHORTBREAD RECIPE
Matcha-Cherry Blossom Shortbread. Nothing says Spring like the fragrant, fresh notes of blooming Cherry Blossoms in High Park and harvested Matcha in May. We’re saddened at the thought that High Park won’t be even be open this Spring for Cherry Blossom viewing. Combining these flavours into a Tea Time favourite allows us to savour the season, even if we will be doing it in isolation this year. Enjoy the perfume-like aroma that fills the air as these bake! 🌸🍵
1 cup + 2 tablespoons of flour
Two pinches sea salt
1/2 cup unsalted butter, softened (not melted)
1/2 cup organic raw sugar
1/2 tablespoon (or more) Matcha powder
1 tablespoon (or more) Sakura Latte powder
1 teaspoon vanilla extract
Three drops of red food colouring
1. Prepare two mixing bowls. Divide half of butter into each bowl. Cream with sugar and vanilla.
2. Prepare two more bowls. In Bowl #1, mix evenly half of the flour with Matcha powder and a pinch of sea salt. In Bowl #2, mix evenly the other half of flour with Sakura powder and pinch of salt. Put-in a couple drops of red food colouring into Bowl #2.
3. Mix Matcha and flour into creamed butter and sugar in Bowl #1. Mix Sakura powder and flour into Bowl #2. Form each bowl’s contents into dough, handling gently.
4. Turn each dough into floured surface and form into a rectangle. The green and pink doughs should be equal in size. Cover each rectangle in plastic wrap and freeze for an hour.
5. Remove doughs from freezer and place one above the other on cutting board. If dough splits, wet hand with a bit of water and gently piece back together. Press doughs together firmly and cut into 16 pieces.
6. Place slices onto parchment paper and freeze for another hour.
7. Preheat oven to 350°F.
8. Line baking sheet with parchment paper and space each cookie 1-2 inches apart.
9. Sprinkle with a bit of organic raw cane sugar.
10. Bake 15-17 minutes till slightly golden. Remove from oven and cool about 30 minutes. Serve. Store in air-tight container.
(Photo credit: Mr. Will Wong)