Green Tea Shortbread Wedges
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11/4 cups all-purpose flour Preheat oven to 325F. In a medium bowl stir together flour, sugar, matcha and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball; knead until smooth. To make shortbread wedges, place dough on an ungreased cookie sheet. Pat dough into an 8-inch circle. Use your fingers to crimp the edges of the circle to make scalloped edges. Cut circle into 8 to 12 wedges. Do not separate wedges. If desired, using the rounded edge of a candy mould, make a leaf imprint in each wedge. Bake for 25 to 30 minutes or just until bottom starts to brown and centre is set. Remove from oven and, while warm, re-cut circle into wedges. Let stand for 5 minutes on cookie sheet. Transfer to a wire rack and let cool. If desired, lightly brush luster dust on the leaf designs. |