I’ve been meaning to try this recipe from Culinary Teas for ages. I tried it tonight and it’s quite tasty. Especially for someone who loves green tea ice cream.
1 lb unsalted butter room temperature
1 cup sugar
1 tsp salt
2 T Matcha
4 cup all-purpose flour
Cream butter with sugar and salt. Sift together the tea and flour and add to the butter mixture. Mix until just incorporated. Roll dough out to 1/3-inch thick between 2 pieces of waxed paper. Chill until firm.
Heat oven to 300 degrees. Remove waxed paper and cut into desired shapes. Transfer to baking sheet. Place on top of another baking sheet to prevent over-baking. Bake for 15 minutes; rotate pan and bake for another 15 minutes, or until they feel firm when scratched with a fingernail. Take care not to let the edges brown; shortbread should maintain its green color.
ETA 8-13-2006: I made this with 3 cups regular flour and one cup wheat flour, also halving the green tea powder to VERY good result.