After numerous more or less successful tests, I’m finally able to post the delicious recipe of these vegan matcha and almond shortbreads. Let me tell you, vegan baking is not always easy, especially when you try to invent new recipes from scratch.
Those cookies are super simple to replicate though and I always make sure to bake big batches of them for my afternoon snack. Plus, I’m using natural sugar (agave syrup) so the end result is not too sweet. Just trying to stay healthy here and to enjoy a treat without the sugar bomb effect 🙂 When they come out of the oven, let the cookies cool down before storing them in a metal tin to better preserve their freshness. Let’s get started!
Total time: preparation time: 15 minutes, cutting cookie shapes + baking time (cumulated): 1 hour
Servings: 30 shortbreads
– 2 cups (220g) white flour
– 1 cup (110g) almond powder
– ½ tbsp. matcha powder
– ½ cup (120ml) coconut oil
– ½ cup (115ml) agave syrup
– ½ cup slivered almonds
– a pinch of salt
Preheat the oven to 350°F (180°C).
In a large mixing bowl, mix together the white flour, almond powder, matcha powder and salt. Add proggresively the coconut oil and agave syrup while stirring constantly. The consistency of the dough should be similar to play dough (any childhood memories!???).
Flour your kitchen table.
Using a rolling pin, spread the dough. Sprinkle with slivered almonds and roll again with the pin to press them into the dough.
Cut shapes with a cookie cutter or simply use a glass (that’s what I did). Repeat the process until your run out of dough.
Dispose shortbreads onto a baking sheet and bake in the oven for 15 to 20 minutes.
Let cool down and enjoy.