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
Calories 157kcal
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!