Matcha Shortbread Slices

If you adore the delicate taste of matcha as I do, you’ll fall in love with these matcha shortbread slices topped with matcha ganache. For anyone looking for an easy and delicious matcha dessert recipe, these are a must-try.

They are so easy to make with just a few wholesome ingredients, and you’ll be amazed at how delicious they are. This matcha shortbread recipe is naturally gluten-free and vegan, so everyone can enjoy a slice!

Matcha shortbread slices ingredients list

To make these delicious matcha shortbread slices that are naturally vegan and gluten-free, you will need the following ingredients:

• Almond flour (ground almonds)
• Rice flour
• Tapioca starch
• Matcha powder
• Cold-pressed coconut oil
• Agave syrup (or honey)
• Cacao butter
• Coconut cream – only the thick part of coconut milk; you can get it by chilling a can of coconut milk in a fridge, which will help separate the watery part from the thick cream on top. This cream is what you need in the recipe.

Baking with matcha powder

Matcha powder is a versatile baking ingredient, perfect for adding a unique twist to cakes, cookies, and other desserts. In Europe, culinary and ceremonial-grade matcha are readily available. While both work, I personally prefer ceremonial grade for its superior flavour.

Though it’s generally more expensive, the ceremonial-grade matcha powder is worth it for its beautiful, soft and refined flavour and bright green colour. However, I understand if you don’t want to spend this premium matcha for anything but your morning drink.

Here in Croatia, I usually get my premium matcha powder from the Materia brand and I’m very happy with it.

Culinary matcha is a more affordable option for baking, especially when you are testing recipes and don’t want to risk wasting any of your fancy matcha. The downside with culinary-grade matcha powder is its dull, often yellowish-green hue that doesn’t appear that vibrant in your final result. 

Also, it’s good to be careful with its stronger and more bitter taste that intensifies in the baking. If you choose to use culinary matcha, don’t add too much to your baked goods, as they might end up tasting like a super strong cup of green tea. A little goes a long way in adding that distinctive matcha flavour without overwhelming the other ingredients.

How to make matcha shortbread slices

These matcha shortbread slices are super easy to make. They come together in two simple steps: making the shortbread base and whipping up the creamy matcha ganache layer.

1. Making the Matcha Shortbread Base:

• Begin by combining all the dry ingredients – almond flour, rice flour, tapioca starch, and matcha powder in a bowl.
• Next, add melted coconut oil and agave syrup to the dry ingredients. Mix thoroughly until you get a somewhat crumbly but cohesive dough.
• Press the dough evenly into a prepared cake mould.
• Bake at 180°C (350°F) for 15-20 minutes without a fan, or until the edges are very lightly golden-brown. Keep a close eye on it, as baking times can vary depending on your oven and the thickness of the base.
• Once baked, allow the shortbread base to cool down to room temperature.

2. Preparing the Matcha Ganache Layer:

• For the gentle matcha ganache cream, melt coconut oil, cacao butter and coconut cream over a double boiler.
• Add agave syrup and matcha powder to the melted mixture.
• For the smoothest, most consistent texture without any matcha lumps, blend the mixture in a blender.
• If you don’t have a blender, you can still achieve a smooth ganache cream. Start by adding a small amount of the melted coconut oil, cacao butter, and coconut cream mixture to the matcha powder. Whisk well with a matcha whisk to eliminate any lumps. Then, gradually incorporate the remaining mixture, whisking or mixing until smooth.
• Allow the matcha ganache to cool slightly before pouring it evenly over the cooled shortbread base.
• Transfer the cake to the refrigerator and chill for at least four hours, or preferably overnight, to allow the matcha ganache to set completely.
• Once firm, slice the matcha shortbread into squares or any other shape you like.

Storing the matcha shortbread slices

Store your matcha shortbread slices in an airtight container in the refrigerator to maintain their freshness and texture. They will keep beautifully for up to five days.

For the best experience, allow them to sit at room temperature for a few minutes before serving to soften the shortbread slightly.

Matcha shortbread equipment

I used the following equipment for making my matcha shortbread slices:

Yield: 12 pieces (10 cm × 30 cm mould)

Matcha Shortbread Slices

Print

These matcha shortbread slices are the perfect choice for all matcha dessert lovers. This is a vegan and gluten-free recipe with natural ingredients. Matcha shortbread is easy to make and tastes amazing!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 100 g Almond flour (ground almonds)
• 70 g rice flour
• 50 g tapioca starch
• 2 g matcha powder
• 70 g cold-pressed coconut oil
• 60 g agave syrup
• For the matcha ganache layer:
• 50 g coconut oil
• 25 g cacao butter
• 125 g coconut cream

Instructions

1. In a bowl, mix all dry ingredients - almond flour, rice flour, tapioca starch and matcha powder.
2. Pour melted coconut oil and agave syrup into the dry ingredients.
3. Mix until you get a well-combined (and a bit crumbly) dough.
4. Press the dough into a prepared baking mould. Bake at 180°C (350°F) for 15-20 minutes, until the surface looks very lightly golden.
5. Let the baked shortbread base cool to room temperature.
6. To make the matcha ganache layer, melt coconut oil, cacao butter and coconut cream using a double boiler.
7. Stir agave syrup and matcha powder into the melted mixture. For the best result (without matcha powder lumps), blend the mixture to get a smooth ganache. If not blending, whisk a small portion with matcha first to break any lumps, then whisk in the rest.
8. Let the ganache cool slightly.
9. Pour the ganache over the cooled base.
10. Refrigerate for at least 4 hours, or overnight to thicken the ganache.
11. Slice into squares and serve. 
12. Keep in an airtight container in the refrigerator for up to 5 days.

Notes

*When using culinary-grade matcha powder, two to three grams for the shortbread and two to three for the ganache is perfectly enough. More than that gives a bitter taste. With ceremonial-grade matcha powder, you can add a bit more if you prefer a stronger matcha flavour. 

*The baking time depends on the oven and the thickness of the dough, so keep a close eye on your shortbread while it’s in the oven.

*After taking your matcha shortbread slices out of the fridge, let it stand at room temperature a few minutes before serving for the best texture.