Chocolate Dipped Matcha Shortbread Cookies recipe

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Light, buttery, chocolate-coated matcha shortbread cookies made with icing sugar and ground almonds.

  • Prep15m
  • Cook15m
  • Total30m

This matcha shortbread recipe comes from Chocolate and Zucchini and is completely delicious. The cookies in the original recipe have a crunchy sugar coating but I’ve dipped mine in chocolate.

The dough needs to sit in the fridge or freezer to firm up so I used this time to make matcha cakes. Both recipes contain ground almonds and their natural sweetness is a nice complement to the bitter matcha.

As an aside, it’s a good idea to let people know that these are matcha cookies. When I took a batch into work I overheard a colleague worriedly ask another colleague: “Why are these cookies green?”.


Chocolate Dipped Matcha Shortbread Cookies

  • Prep15m
  • Cook15m
  • Total30m
Makes: 18 cookies


  • 100g room temperature unsalted butter
  • 50g icing sugar
  • 1 egg yolk
  • 90g plain flour
  • 40g ground almonds
  • 2 tsp matcha powder
  • ¼ tsp fine sea salt
  • 100g dark chocolate


  1. Mix 100g of butter and 50g of icing sugar together in a large bowl using a wooden spoon.
  2. Add 1 egg yolk and stir well.
  3. Add 90g of plain flour, 40g of ground almonds and 2 teaspoons of matcha powder in a different bowl. Add ¼ teaspoon of salt if your butter is unsalted. Mix until thoroughly combined.
  4. Add the flour mixture to the butter, icing sugar and egg mixture. Stir until the ingredients come together and there are no lumps. At this stage try not to stir too much to avoid overworking the dough.
  5. Roll the dough out into a log approximately 4cm in diameter. Wrap in cling film and place into the fridge for 2 hours or the freezer for 40 minutes.
  6. Just before the dough is ready, preheat your oven to 180°C (160°C fan) and line a baking tray with greaseproof paper.
  7. Remove the dough from the fridge or freezer. It should feel firm. Take a sharp knife and slice the dough into 1cm rounds. Roll the dough around a little while you are doing this (like you would roll a rolling pin) to avoid the cookies getting a flat edge.
  8. Place onto the prepared tray leaving as much space as you can between the cookies as they will spread a bit as they bake.
  9. Bake for around 12 minutes or until the edges of the cookies just start to colour. Remove from the oven and after 5 minutes transfer to a wire rack to cool.
  10. Once cooled, add 100g of dark chocolate to a medium-sized bowl and melt using the defrost setting on your microwave for 30 seconds at a time. Alternatively, add the chocolate to a bowl and place over a saucepan of boiling water, making sure that the bowl doesn’t touch the water. Stir until melted.
  11. Half dip each cookie into the melted chocolate and transfer to a sheet of baking paper to set.


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