Matcha Pinwheel Shortbread Cookies

We’re making matcha pinwheel shortbread cookies with almond flour. Since these have a lot of butter in them I reduced the calories down a bit by using a combo of erythritol and sodium cyclamate sweeteners instead of sugar.

I made a small batch for this video that yields 10 cookies, if you want more just multiply the ingredients as it scales up very well and since the dough is done in a food processor it’s not much additional work to make a larger batch.

Almond Matcha Pinwheel Shortbread Cookies

Shortbread matcha cookies in a pinwheel form. Since these have a lot of butter in them I reduced the calories down a bit by using a combo of erythritol and sodium cyclamate sweeteners instead of sugar.

Servings 10 cookies

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Chilling time 2 hours hrs

Ingredients

• 85 grams (6 tbsp) butter softened
• 25 grams (2/3 cup) erythritol
• 25 grams (2/3 cups) sugar or it's equivalent in sodium cyclamate
• 1 medium egg yolk
• 1/4 tsp almond extract
• 65 grams (1/2 cup) all-purpose flour
• 1/4 tsp salt
• 100 grams (1 cup) almond flour
• 1 tsp matcha powder
• 100 grams (1/2 cup) demerara sugar for rolling

Instructions

• Combine the butter and sweeteners in a food processor until fluffy
• Add the yolk, almond extract, flours and salt then let spin until it comes together into a dough ball.

  Reserve one third of the dough and roll out the rest into a dough rectangle until it reaches a 1/5 of an inch thickness. Then let it chill in the fridge for 60 minutes.
• Combine the remaining third of the dough with the matcha powder and spread it evenly over the other dough once it is done chilling.
• Then roll it up into a log, tight so that there's no air gaps. But it in the frige and let it chill for 60 minutes.
• After the chilling time has passed firstly preheat your oven at 160°C / 325°F.

  Then, on a piece of parchment paper spread the demerara sugar and roll the chilled log so that it's all covered.

  Trim the edges and then cut into 1/2 inch thick pieces.
• Place it in an oven tray lined with parchment paper and add it in the preheated oven at 160°C / 325°F for 15-20min or until the edges are golden.
• Once done, let them cool completely on a cooling rack. Enjoy!

Video

https://youtu.be/zrey_yTsjCg

Calories: 157kcal

Course: Dessert

Cuisine: American

Keyword: almond, Bakery, matcha, oven-baked

I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.