Comments on: green tea shortbread sandwiches

By: Megan

Megan — Tue, 09 Feb 2010 22:56:45 +0000

Like Michelle and Judith, I followed the recipe and mine turned out disturbingly dark green (instead of spring, think swamp) and with a very strong matcha flavor. (I like green tea and green tea ice cream, so I was looking forward to trying these cookies.) Do you know if there are different types of matcha? Would that have impacted the color and strength of flavor?

By: Judith in Ottawa

Judith in Ottawa — Wed, 23 Dec 2009 17:00:45 +0000

Yikes, I’m like Michelle, looking at forest green dough! Just put it in to chill, I guess the proof will be in the baking.

By: Anna Beth

Anna Beth — Tue, 08 Dec 2009 21:05:55 +0000

The dough was exquisite to work with – such a beautiful color and texture. I used Irish butter and the extra creaminess of it was work the extra $$$$ of it so thank you for the tip on investing on that ingredient. I chilled the ganache but it never set up so was super runny and messy. Have you tried making it more like a white chocolate buttercream filling?

By: Michelle

Michelle — Fri, 03 Jul 2009 21:28:38 +0000

I made these cookies recently using up the last of my matcha and the cookies turned out super dark green and very strong unlike yours, like dumping the powder in your mouth and trying to chew. I really want these to work for me next time I will just use 1 tablespoon of matcha hopefully that won’t wreck the formula.

By: Talitha

Talitha — Mon, 20 Apr 2009 02:21:00 +0000

I’ll be baking up a storm in a couple weeks for my daughter’s school’s staff appreciation week and I’m making these for the China themed day. What I need to know is, approximately how many cookies will this make? I have 35 people to feed, and why is it that they always eat more when it’s a cookie? No one would think of having two slices of cake, but two, three, four cookies disappear into their mouths without a second thought! : ) I suppose I could dip the cookies to stretch them out instead of making them sandwich style? Thanks!

By: Kristine

Kristine — Mon, 29 Dec 2008 22:08:17 +0000

Katherine, I had the same problem with my dough and I just added a few sprinkles of water to soften it up again. Once the water is incorporated you can flour your board and dough. This works especially well when you are rolling the dough several times. Shortbread can be tricky sometimes.

By: deb

deb — Thu, 18 Dec 2008 14:26:13 +0000

Hi Katherine — Not being in the kitchen with you, of course, it is always hard for me to tell what went wrong. A common error that leads to too-crumbly shortbreads is measuring too much flour or dry ingredients; even packing it too tightly in a measuring cup can cause this. Nevertheless, sometimes doughs are awfully hard and crumbly to cut when they’re just out of the fridge. Letting them warm up a little at room temperature can help.

By: Katherine

Katherine — Thu, 18 Dec 2008 09:07:10 +0000

Dear Deb,

Can you tell me what I might have done incorrectly that resulted in my dough crumbling? I used the ingredients listed and everything looked good until I pulled the disks of dough out and they kept falling to powder. Is there anything I can do to rescue the crumbly dough or something I should bear in mind for the future?

Many thanks and best regards,
Katherine

By: Jen

Jen — Tue, 25 Nov 2008 16:31:50 +0000

Has anyone tried this recipe using Green Tea Powder that’s not matcha? My whole foods did not have any green tea powder and the asian grocery store had the powder but it was not labled matcha.

By: Lydia

Lydia — Thu, 20 Nov 2008 08:25:18 +0000

loving this recipe so far. had a hard time tracking down matcha powder and then found it in a tiny container will just 6.5 tablespoons. Thanks for the tips on distinguishing matcha powder from tea for steeping.

I’m chilling the dough at the moment. once the cookies are assembled how long can they keep for? If I bake them tomorrow will they last another day before I serve them?