The other day I got my hands on some matcha tea, and knew right away I wanted to try these guys. Unlike the traditional savory + sweet combo in classic shortbread, the matcha version leaves a slightly bitter aftertaste in your mouth. At first I didn’t prefer the change, but, after another, and another, and another nibble, I found my mouth asking my brain for just one more bite.
Not everyone wants to chomp down on a treat that doesn’t leave a sweet residue in its wake. So, to compliment the bitter, I whipped up a buttercream that you’ll want to eat by the spoonful. I combined fresh lemon juice, vanilla bean powder, confectioners sugar, butter, and tidbit of cream cheese for tang. After I beat the holy @#$%ing daylights out of it with a hand-mixer, I dolloped a bit atop the cookie and PRESTO!, flavor symmetry was found.
If you decide to give these a go but want to ease in to the flavor gently, I suggest cutting the matcha amount called for in half. If you go full tilt (which we always support), try the below buttercream topping that you’ll want to spread on everything in your kitchen…
TART AND TANGY BUTTERCREAM
Makes enough to accompany the above cookie recipe; double/triple/quadruple as you see fit.
1/2 CUP confectioners sugar
4 TBSP quality unsalted butter
2 TBSP fresh lemon juice
2 TBSP cream cheese
1/2 TSP vanilla bean powder (or sub with 2 tsp pure vanilla extract)
Bring the butter and cream cheese to room temperature, and combine all ingredients in a small bowl.
Using your hand-mixer, whip until combined, and nearly doubled in volume.
Spread. Eat. Repeat.