This blogpost also is available in German.
Yet another baking slash cookie post, but I may be excused, as I have the best excuse ever! Can you guess? Right, it‘s the festive season with Christmas just around the corner – more precisely 13 days to go – and during that time of the year it‘s allowed to post as many cookie post as you wish! Nobody is going to see your spare tyres anyway… So no time to waste, enjoy and eat a cookie, or two or maybe even three. Because January, the healthy and sporty brother of December is for sure ready to knock on our doors soon enough.
Yet again today‘s sweet treat is a veganized classic. Is shortbread a thing where you live? Here in Switzerland it definitely is, but as we tend to give things fancy names we call them sablés instead, but they‘re basically the same. Traditionally shortbread is made with butter, which is kind of a no go if you follow a vegan diet. But actually it‘s not a big deal, just switch the butter with vegan margarine and that‘s the whole mystery. In other words, shortbread cookies are the easiest ones – besides Spitzbuben – to veganize. They literally don‘t require any eggs or milk, just the already mentioned butter. And they are bullet proof… Why? Because they don‘t require any eggs! Substituting eggs for vegan options can get a bit trickier, although it’s doable as well. But with shortbread, believe me you are always going to rock these.
Of course I couldn’t just go for the regular vanilla or chocolate flavor. No way, I had to spice things up a little by adding a well known superfood. Namely matcha powder. The best choice every! The citrussy and slightly tart flavor perfectly harmonize with the sweet chocolate. Literally the best combo ever! In terms of the color though there was a little bit disappointment. I expected these little buddies to turn out green, but when they came out of the oven they had a rather beige tint. Of course I could have raised the amount of matcha powder, but then that aroma would have been way to intensive. Obviously not everybody likes that. So I decided to leave the recipe as it is… And I‘m definitely curious to see how yours turn out in color as it probably might depend on the brand of matcha you use.
With that said, I hope you enjoy the recipe!
Read you soon,
Sarah
Vegan Matcha Chocolate Shortbread Cookies
Ingredients
- 150 g vegan margarine
- 60 g xylitol organic
- 1 package vanillin sugar
- a pinch of bourbon vanilla powder
- a pinch of salt organic
- 1 1/2 tbsp matcha powder organic
- 2 tbsp plantbased milk organic
- 200 g light spelt flour organic
- 150 g dark chocolate, vegan organic
Instructions
- Cut margarine into pieces, put in a bowl and whisk using a kitchen machine until the margarine gets smooth.
- Add xylitol and mix until well combined.
- Add all the other ingredients up until the plantbased milk and mix until you got a smooth dough.
- Start pouring in the flour step by step, whilst constantly whisking. The batter will first get a sand-like texture and then get smooth.
- Wrap dough in clingfilm, place in the fridge and let cool down for 1h.
- Preheat the oven at 180° Celsius.
- Halve your dough and form long rolls. Cuts slices about 5mm thick and place them on a baking sheet covered with parchment paper.
- Put your cookies in the oven and bake for 10 minutes. Take them out and let them cool down for 30 minutes.
- Fill a pan with a little bit of water and place a bowl into that pan. Break chocolate in bits and put them in that very bowl. Heat the water until it boils then switch off and let the chocolate melt.
- Dip one half of the cookies into the melted chocolate. Drip off excessive chocolate and place the already dipped cookies on a baking rack in order for the chocolare to harden.