Chocolate dipped matcha shortbread

Recipe by Jo Feehan- Second Helping

Makes approximately 24 biscuits

  • 2 cups coconut flour
  • 24 tbslp butter
  • 6 tblsp maple syrup
  • 1 vanilla bean seeds scraped
  • 2 tbslp matcha
  • 200 gm dark chocolate
  • ½ cup chopped pistachios
  1. To make the perfect matcha shortbread, start by preheating your oven to 180C
  2. Cut butter into flour and matcha until butter pieces become pea sized.
  3. Add maple and vanilla and “cream” until smooth and the dough all comes together.
  4. Roll into a log, wrap in plastic wrap and refrigerate for 20 minutes.
  5. Slice into 1cm rounds and make for 6-8 minutes, keeping an eye on them so they don’t brown.
  6. Remove and allow to cool completely on a wire rack. If you move them too much whilst they are warm they will crumble.
  7. Melt the dark chocolate. You can either use a double boiler or the microwave on medium. I do the microwave but only one minute at a time and stop when the chocolate pieces still have some shape. The heat keeps on melting them and you do not want to burn the chocolate.
  8. Carefully dip the shortbread one at a time into the melted chocolate so that it covers 1/3 to ½ the biscuit and place on baking paper. Sprinkle the chocolate coated section of the biscuit with some pistachios before the chocolate sets.
  9. Enjoy your matcha shortbread with some matcha tea (or a normal espresso would be just as lovely!).

For more delicious recipes by Second Helping, check out Jo’s website here.

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