Sencha Green Tea Shortbread Cookies
A simple shortbread cookie that captures the essence of Spring in every crumbly bite.
Sencha green tea shortbread cookies are a delightful rendition of my grandmother’s classic shortbread recipe, infused with the fresh and vibrant flavors of spring. The recipe pays homage to the traditional shortbread recipe of your grandmother, but with a modern twist that captures the essence of the season.
The addition of Sencha green tea, a popular Japanese tea known for its grassy and earthy notes, adds a unique flavor profile to the cookies that perfectly complements the spring season. Every bite of these buttery cookies is a celebration of the renewal and rejuvenation of nature that comes with the arrival of spring.
As you enjoy these cookies, I can almost imagine my grandmother in the kitchen, whipping up her signature shortbread recipe with a modern twist. The Sencha green tea adds a fresh and invigorating quality to the cookies that is sure to delight your taste buds and bring a smile to your face. Whether enjoyed with a cup of tea or as a sweet snack, these cookies are a perfect way to celebrate the season of spring while honoring the cherished recipes of generations past.
Sencha Green Tea Shortbread
1 cup unsalted butter, room temp.
¾ cup granulated sugar
1 tsp vanilla extract
2 tsp powdered Sencha tea
¼ tsp kosher salt
1 ¾ cup all-purpose flour
In a spice grinder, measure out 10 grams of Sencha green tea leaves and pulse until the leaves become a fine powder. Place in a small bowl or ramekin and put aside.
In a stand mixer, cream together butter, sugar, vanilla extract. Add 1 ½-2 tsp of your powdered Sencha tea (if you would like to use some of the powdered Sencha for decoration add the 1 ½ tsp, if not you can add 2 tsp into the dough instead), mix until incorporated. Add your flour a ¼ cup at a time until the dough becomes a smooth consistency. Chill the dough in the fridge for at least 1 hour but you can leave the dough in the fridge overnight.
Preheat the oven to 300°F and line two baking sheets with parchment or silpat.
Roll out the dough until it is about a ¼” thick and cut out shapes with your preferred cookie cutter. I used a 2” circle biscuit cutter for my cookies.
Place your cutouts on the prepared baking sheet about an inch a part.
Bake for 10-12 minutes or until the shortbread feels slightly firm to the touch.
Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Once cooled, store in an airtight container for up to a week.
Optional Decoration:
Line a sheet pan or plate with parchment paper and put aside.
In a double boiler, melt two 4 oz. bars of white chocolate.
Once completely melted, dip half the cookie in the chocolate. Let the excess chocolate drip off and place your dipped cookie on the parchment covered sheet pan. Sprinkle some reserved Sencha powder on top of the chocolate half. Let them sit out at room temperature until the chocolate is set.
After your chocolate is set you can store them in an airtight container.