Name: Zebra-Striped Matcha Taro Shortbread Cookies Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 10 min
Cuisine: Japanese-inspired
Ingredients: 1 cup unsalted butter; 3/4 cup confectioners’ sugar; 1/2 tsp vanilla extract; 2 1/4 cups cake flour; 1/2 tsp salt; 1 1/2 tbsp matcha powder; 2 tbsp taro powder

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Introduction

Zebra-Striped Matcha Taro Shortbread Cookies are a delightful twist on classic shortbread, featuring beautiful alternating layers of earthy matcha and subtly sweet taro flavors. These visually striking cookies are perfect for tea time or as a unique gift for loved ones.

The image shows several rectangular cookies with a marbled pattern of two colors: light brown and purple. Each cookie has wavy lines and swirls where these two colors mix, creating a smooth, layered look on the cookie surface. The edges are slightly rounded, and the texture appears crumbly but firm. The cookies are scattered closely on a white marbled surface, filling the frame without any plates or bowls visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
3/4 cup confectioners’ sugar
1/2 tsp vanilla extract
2 1/4 cups cake flour
1/2 tsp salt
1 1/2 tbsp matcha powder
2 tbsp taro powder

Instructions

Step 1: In a large bowl, add the unsalted butter and sift in the confectioners’ sugar. Mix with a spatula or hand mixer until well combined.
Step 2: Add the vanilla extract and mix until combined.
Step 3: Sift in the cake flour and salt. Mix until the dough is well combined. It will look crumbly at first but will come together as you continue mixing.
Step 4: Divide the dough evenly into two bowls. Sift the matcha powder into one bowl and mix until fully incorporated. Sift the taro powder into the other bowl and mix well.
Step 5: If the dough is too sticky to handle, refrigerate it for 20 minutes until slightly firmer.
Step 6: Take half of the matcha dough and flatten it with your hand into a rough 6×3-inch (15×7.5 cm) rectangle. Place it on a floured work surface.
Step 7: Flatten half of the taro dough into the same size rectangle and layer it on top of the matcha dough. Repeat to create 4 alternating layers.
Step 8: Cut the layered dough vertically in the middle with a sharp knife. Overlay one half onto the other, then press and pat into a 6×3-inch rectangle again.
Step 9: Cut vertically in half again, stack the pieces, and press into a log about 1.5×2-inch (4×5 cm) wide. Wrap tightly with parchment paper or plastic wrap. Divide if the log is too long.
Step 10: Chill the dough log in the refrigerator until very firm, at least 2 hours.
Step 11: Preheat the oven to 300℉ (150℃) and line two baking pans with parchment paper.
Step 12: Slice the dough log into 3-5 mm (1/8 to 1/4 inch) thick cookies with a sharp knife. Arrange the slices on the baking pans, spacing them about 1.5 inches apart.
Step 13: Bake for 18-20 minutes, or until the bottom edges of the cookies are golden brown. Rotate the pans halfway through baking for even color.
Step 14: Transfer the cookies to a cooling rack to cool completely before serving.

Tips & Variations

For a stronger matcha flavor, add an extra half teaspoon of matcha powder to the dough.
Use cake flour for a tender crumb; all-purpose flour can be substituted but may yield a slightly different texture.
Chill the dough well before slicing to ensure clean, neat cookies without cracking.
Experiment by swapping taro powder for purple sweet potato powder for a similar look with a slightly different flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Allow frozen cookies to come to room temperature before serving for the best texture.

How to Serve

The image shows many square-shaped cookies scattered on a white marbled surface. Each cookie has a smooth texture with a colorful pattern of two main colors: purple and green. The patterns include lines, swirls, and shapes that alternate between the two colors, creating a marble-like effect. The cookies have a slightly golden-brown edge, indicating they are baked. There are no additional items or decorations in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour, but the cookies may be slightly less tender. To approximate cake flour, you can replace 2 tablespoons of all-purpose flour per cup with cornstarch.

My dough was too sticky to handle. What should I do?

If the dough is sticky, refrigerate it for 20 minutes to firm up. This makes it easier to shape and slice without sticking to your hands or knife.