I love green tea! It all started when I went to Japan for a student exchange way back in junior high school. Ever since then, I get nostalgic and crave green tea ice cream and those delightful thin green tea cookies that are authentic to Japan. So I wanted to create something that could bring me back to this time and perhaps add a healthy holiday twist to the typical short bread cookie. I want to be mindful and let you know this is a bitter cookie, and so if you find match green tea powder a bit too strong, you could try half the amount of match powder for this recipe. That being said, my kids love these cookies too!
- 1 cup of unsalted organic butter, room temp.
- 1/2 cup of raw cane sugar
- 1 tsp of pure vanilla extract
- 2 tbsp of matcha powder
- 3/4 cup buckwheat flour
- 3/4 cup gluten-free baking flour
- Preheat oven to 350 degree F and prepare 2 or 3 parchment lined baking sheets.
- In a large mixing bowl, cream together butter and sugar. Add vanilla and matcha powder, mix until well combined.
- Slowly incorporate the flour until everything comes together.
- Roll a heaping tablespoon size of dough between your hands and press cookie dough into your parchment lined baking sheet, don’t forget to leave room between each ball of cookie dough. Work in batches if needed.
- Bake at 350 degree F for 10 to 13 minutes. The time can be up to 16 minutes. It depends on the size and thickness you choose. Cool on wire rack.
- Enjoy with a cup of tea.
Some additional Notes:
If your cookie dough is too soft, pop it into the refrigerator for 10 minutes. If you prefer to use regular flour, and seem to manage gluten ok, You can opt for 1 and 1/2 cups of organic baking flour in lieu of the buckwheat and GF flour split. If you want to create a more nutrient-dense cookie, you can try substituting the gluten free flour with almond meal or almond flour. I’ve tried this recipe all 3 ways and enjoy each version. Happy Baking and Happy Holidays!