Description
These Zebra-Striped Matcha Taro Shortbread Cookies are a visually stunning and delicious treat combining the earthy flavors of matcha and taro in crisp, buttery shortbread. Layered and sliced to reveal a beautiful striped pattern, these cookies are perfect for special occasions or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 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
- Make The Cookie Dough: In a large bowl, combine the unsalted butter and sifted confectioners’ sugar. Mix with a spatula or hand mixer until well combined and creamy.
- Add Vanilla: Stir in the vanilla extract until incorporated thoroughly.
- Add Dry Ingredients: Sift the cake flour and salt into the butter mixture. Mix everything together until well combined; the dough will appear crumbly at first but will form a cohesive dough as you continue mixing.
- Divide and Flavor Dough: Split the dough evenly into two bowls. Sift matcha powder into one bowl and taro powder into the other, mixing each well with a spatula to evenly distribute the powders.
- Chill the Dough: If the dough feels too sticky, refrigerate each portion for about 20 minutes to firm up slightly for easier handling.
- Assemble Layers: Flatten half of the matcha dough into a rough 6×3-inch (15×7.5 cm) rectangle on a floured work surface. Flatten half of the taro dough into the same size rectangle and layer it on top of the matcha dough. Repeat this layering so you have four alternating layers in total.
- Fold and Stack: Cut the layered dough vertically down the middle, then overlay one half onto the other, pressing into a 6×3-inch rectangle. Cut vertically in the middle again, stack the halves, and press into a log approximately 1.5×2 inches (4×5 cm) wide.
- Chill the Dough Log: Wrap the dough log tightly with parchment paper or plastic wrap. If the log is long, divide it and wrap in two pieces. Refrigerate until very firm, at least 2 hours.
- Prepare to Bake: Preheat the oven to 300°F (150°C). Line two baking pans with parchment paper.
- Slice and Arrange: Slice the chilled dough log into 1/8 to 1/4 inch (3-5 mm) thick slices with a sharp knife. Arrange the slices on the baking pans spaced about 1.5 inches apart.
- Bake Cookies: Bake for 18-20 minutes, or until the bottom edges turn golden brown. Rotate the baking sheets halfway through baking for even cooking.
- Cool: Transfer the baked cookies to a wire rack and let them cool completely before serving.
Notes
- Using cake flour creates a lighter, more delicate shortbread texture.
- Chilling the dough properly is essential for cleaner layers and easier slicing.
- Adjust slice thickness to preference but thinner slices will yield crispier cookies.
- Store cookies in an airtight container to maintain freshness for up to one week.
- References to visual guides or videos can help with the specific layering and folding techniques.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: Matcha cookies, Taro shortbread, Zebra striped cookies, Japanese cookies, layered cookies, tea-flavored shortbread
