Matcha Shortbread

While waiting for gym class to begin, I spotted an interesting recipe in a magazine.

Since this month Bake Along's theme is shortbread.  I think I shall have some fun trying this out.

Perfect time to use the matcha powder that my friend gave me.

I omitted one small ingredient from this Matcha Shortbread recipe as I do not have chlorophyll powder but am glad that this still turned out well.

Learning experience: 

The flavour of matcha is a bomb.  Perhaps it is the good quality matcha powder.  If you like matcha like I do, you will enjoy the taste.  If you prefer a milder flavour, do reduce this to 1.5 tbsp.

Also from feedback, a little more salt will balance off the strong matcha flavour.

The cookie is different from others as it has no flour to it and the seeds give it a really nice bite.  The texture is like a sandy cookie.  The coconut oil also adds to a nice fragrance.  Not sweet and totally healthy.

After mixing, if you find the dough a little too dry, add a little more coconut oil.  You should be able to form a dough when you grab them and it stays in form.

If you have a sweeter tooth, you can add in more sugar but to me, this is just right.

I find that the flavour and moisture deepen after a day of resting.

This recipe has gotten good feedback.

What you need:

1 tsp ground chia seeds
2 tsp water
150g oats
150g pumpkin seeds
3 tbsp matcha powder (reduce this if you do not like strong matcha flavour)
1 tsp sea salt (increase to another 1/2 tsp if it is based on 3 tbsp matcha)
115g coconut oil  (add a little more if it is too dry)
90g sugar
2 tsp vanilla

Method:

Combine chia seeds and water in a small bowl and let it sit for 10 mins until it blooms.  Set aside.

Place oats and pumpkin seeds into a blender and blitz to fine.

Stir in matcha powder and salt.  Mix well.

In a large bowl, cream coconut oil with sugar until sugar is slightly broken down.

Add in vanilla and chia seeds and followed by ½ portion of the oat mixture.  Mix well.

Continue with the remaining oat mixture until a soft dough is formed.

Transfer dough onto a baking sheet and press and roll into a rectangle (0.5cm thick).

Cover and chill for 30 mins.

Preheat oven to 180°C.  Lined baking sheet.

With a knife, cut into a rectangle shape and poke holes with a fork.

Bake for 10 - 15 mins or until slightly brown at the edge.

Remove from oven and immediately follow another round of cutting along the cuts that you have created prior baking.

Allow to cool for 5 mins on a tray before transferring to a cooling rack.

Cool completely before storing.

Enjoy!