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Matcha & pistachio shortbreads
1 h active | 1 h 6 m total
Nutrition facts per serving:
  • Energy in kcal about 80
  • Fat about 5g
  • Carbohydrates about 9g
  • Protein about 1g
This is needed
This is needed for 40 piece
Shortbreads
  • 250 g white flour
  • 1 organic lemon, use only ½ of grated zest
  • 1 pinch salt
  • 2 tbsp Kitchen matcha
  • 175 g butter, cold, cut into pieces
  • 1 egg whites
  • 75 g icing sugar
  • 0.25 tsp vanilla paste
Stars
  • 25 g chopped pistachios
Decoration
  • 100 g icing sugar
  • decorations
  • 1.5 tbsp lemon juice
Tools
  • Snowflake cutters approx. 8 cm in diameter
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And that's how it's done
And that's how it's done
Shortbreads
Mix the flour, lemon zest, matcha and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
Stars
Spread half of the pistachios on a sheet of baking paper, lay the dough on top, top with the remaining pistachios then lay the second sheet of baking paper over the top. Roll out the dough between the sheets of baking paper to a thickness of approx. 4 mm, cut out snowflakes, transfer to two trays lined with baking paper.
Bake
Bake each tray for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
Decoration
Combine the icing sugar and lemon juice and use to decorate the stars, top at once with the festive toppers, leave to dry.