This summer kick your fireside snack up a notch by adding matcha to the mix! Matcha s'mores will surely leave you want some more!
INGREDIENTS
- For the matcha shortbread:
- ½ cup + 2 tablespoons all-purpose flour
- ¼ cup powdered sugar
- 1 tablespoon cornstarch
- 1.5 teaspoons Matcha
- ⅛ teaspoon salt
- 3 tablespoons coconut oil, melted
- ¼ teaspoon almond extract
- 1-2 teaspoons water
- To assemble:
- ~6 marshmallows
- Dark chocolate or your favorite chocolate pudding
DIRECTIONS
- Make the shortbread:
- Sift the flour, powdered sugar, cornstarch, matcha and salt together. Whisk in the coconut oil and almond extract in the center of the dry ingredients to form a paste, then gradually incorporate the rest of the dry ingredients. If dough is too crumbly, add additional water ½ teaspoon at a time.
- Roll out dough to about ¼" thickness. Score the cookies in a square pattern and use a fork to stab a few holes in each square.
- Bake at 325 for 12-14 minutes, or until cookies are still soft to touch, but are just barely brown and set around the edges. Let cool before breaking along your scored lines.
- To assemble:
- Preheat broiler to 475 and place marshmallows on a small greased baking sheet. Broil until golden, keeping an eye on them the entire time. Sandwich each marshmallow between two cookies with a smear of pudding or a block of dark chocolate and enjoy!
Recipe and image from https://www.aiya-america.com/matcha-shortbread-smores.html