Is it really the holidays if you don’t indulge in a shortbread cookie or two?
These White Chocolate Matcha Dipped Shortbread Cookies are as easy to make as they are flavourful. The matcha and chocolate combo gives the classic shortbread an amazing flavour twist. For the shortbread dough, instead of the usual vanilla, Jackie went all-in with our Vanilla Bourbon for that extra depth. Now, let’s chat about the matcha dip – it’s a taste sensation! The citrusy kick of Bergamot perfectly complements the herbal notes of matcha and the decadent chocolate, making this treat downright drool-worthy.
These shortbread cookies are a holiday must-try and sure to become your new Yuletide favourite.
Shortbread Cookies with Bergamot Matcha Drizzle
Equipment
- Stand Mixer
Ingredients
Shortbread Cookies
- 2 1/2 cup all-purpose flour
- 1 1/2 cup room-temperature salted butter
- 3/4 cup sugar
- 1/2 cup rice flour
- 20 drops Hedessent Vanilla Bourbon Flavour Drops
Bergamot Matcha Dip/Drizzle
- 3/4 cups white chocolate (150 grams)
- 3/4 cup heavy cream
- 2 tsp matcha powder
- 25 drops Hedessent Bergamot Flavour Drops - available exclusively in the Botanical Kit
Instructions
- Shortbread Cookies
- Preheat oven to 325°F. Using a stand or hand mixer, beat together the sugar, butter, and Vanilla Bourbon for 3 minutes. Mixture should look light in colour and fluffy.
- Add in both flours and mix just until combined. Wrap and chill dough in the refrigerator for 30 minutes.
- Lightly flour counter and roll chilled dough until ¼ to ½ inch thick. Cut desired cookie shapes using a knife or cookie cutter. Long finger shapes are best for dipping. Place cookies on a parchment-lined baking sheet, leaving an inch between cookies.
- Re-roll dough and cut again until all the dough is used, taking care not to add too much flour during the rolling process.
- Bake 10-12 minutes until shortbread edges are very lightly browned. Cool and store in an airtight container for up to 2 months.
Bergamot Matcha Dip/Drizzle
- Finely chop chocolate and place in a metal bowl with matcha powder.
- Heat heavy cream until steam forms. Add Bergamot flavouring and pour mixture slowly over chopped chocolate. Let sit one minute and then stir to combine.
- Pour into a decorative bowl and let cool. Drizzle over cookies and enjoy!
Notes
Meet Jackie
Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.
Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.
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