I love recipes that bring different worlds together — and this one does exactly that! Matcha tea, with its smooth flavor and long tradition from Japan, meets the Greek love for homemade butter cookies. Two cultures that might seem far apart, yet they blend beautifully in every bite. These matcha butter cookies are delicate, aromatic, and full of character. The matcha adds that soft green color and subtle tea flavor, while the butter gives them that cozy sweetness we all love. It’s a little taste bridge between the East and the Mediterranean — perfect to enjoy with your coffee or tea, and sure to impress anyone who tries them...
Easy
Aprox. 30 min
36 cookies
Ingredients
- 250 g butter, at room temperature
- 90 g seed oil
- 1 egg, at room temperature
- 130 g icing sugar
- 600 g all - purpose flour
- 50 g corn flour/ corn starch
- 3 - 4 g baking powder
- Drops of vanilla or butter - vanilla extract
- 15 g matcha powder
For optional decoration:
- 250 g couverture chocolate
- 1 tsp vegetable oil
- Finely chopped pistachios (Aegina pistachios, if available)
How to
- In a mixing bowl, beat the butter, the sugar and the matcha powder until fluffy.
- Add the egg, then the vanilla extract and seed oil.
- Sift the flour, corn flour/ corn starch and baking powder and add them gradually.
- Continue beating until all ingredients are incorporated.
- Wrap the dough in plastic wrap and refrigerate for 30 - 60 minutes.
- Roll out the dough to a thickness of 0,6 - 0,8 cm and use a cookie cutter of your choice to cut the cookies.
- Transfer to a baking tray lined with parchment paper and bake in a preheated oven (set to fan) at 300°F - 150°C for about 30 min (depending on the intensity of the oven).
- Let them cool on a wire rack and enjoy!
- Optionally, decorate with melted couverture chocolate (add 1 tsp of vegetable oil before melting it in a bain-marie or microwave) and finely chopped Aegina pistachios.
Note from Greek jar:
To make my cookies, I used a 8cm cookie cutter and with the ingredients above, I made 36 cookies.
We bake at a low temperature to preserve the color.
During the warmer months, it is good to take the dough out of the fridge a little at a time to make the cookies easier to work with.
