lime and matcha shortbread crumbles
Prep time: 
Cook time: 
Total time: 
Serves: about 15 cookies
 
Ingredients
  • 6 tbsp unsalted butter
  • ½ tsp lime zest
  • ¼c (50 g) sugar
  • ¼ tsp salt
  • ½ tsp vanilla bean paste
  • 1 c (120 g) all purpose flour
  • 1½ tsp matcha powder, sifted
Instructions
  1. Place the butter and zest in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-low speed until smooth, about 3 minutes.
  2. Add the sugar and salt and mix on medium-low speed for about 2 minutes or until fluffy. Scrape down the sides and bottom of the bowl.
  3. Add the vanilla bean paste and mix on low speed for about 30 seconds to distribute evenly. Add the flour and matcha in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled there.
  4. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper and scatter crumble-size bits of the dough onto the cookie sheet. Bake for 5 minutes, then use a spatula to turn the crumbles so they don't brown on the bottoms. Bake for about 3 more minutes or until done, then place the pan on a cooling rack until the crumbles are at room temperature.
  5. Break apart as needed and use to decorate the top of the cake. I used about ⅓ of the dough to make the crumbles (to save the chilling time) and made used the rest to make cookies (directions here). If you're assembling the cake just before serving you could also sprinkle some crumbles between the cake layers for a little crunch.
Recipe by oh honey bakes at https://ohhoneybakes.com/coconut-lime-and-matcha-cake/