Checkerboard Matcha (Printable Version)
Gorgeous green and white checkerboard cookies flavored with matcha. Vegan-friendly, gluten-free, and wonderfully crunchy.
# Ingredients:
→ Dry Ingredients
01 -
1/4 tsp salt
02 -
1/2 tsp baking powder
03 -
1 tbsp arrowroot or cornstarch
04 -
1 1/2 cups + 2 tbsp of gluten-free flour (240g)
→ Wet Ingredients
05 -
1/2 cup sugar
06 -
1 tsp vanilla extract
07 -
4 tsp plant-based milk, unsweetened
08 -
1/2 cup (113g) vegan unsalted butter, softened
→ Additional
09 -
Sanding sugar (optional)
10 -
2 tbsp matcha green tea powder
# Steps:
01 -
Blend the dry stuff together in one bowl. In another, cream the butter and sugar until fluffy. Add milk and vanilla, beating again till smooth. Slowly mix in the flour blend, adding about 1/2 cup at a time, until you’ve got soft dough.
02 -
Separate the dough into two. Into one of the halves, work the matcha powder until the color is uniform.
03 -
Mold each dough portion into rectangular blocks about 2 inches tall and 6 inches long. Refrigerate for a minimum of 1 hour.
04 -
Cut each chilled block into 9 even strips. Recombine the pieces by alternating the matcha and vanilla strips into a 3-by-3 grid. Let the blocks firm up again in the fridge for 30 minutes.
05 -
Turn the oven to 350°F. Slice the logs into slabs approximately 1/4-inch thick. Bake them for 11–12 minutes, just until the edges look golden. Let them cool off completely.
# Notes:
01 -
Let the dough chill fully for neat slicing.
02 -
Keep strip sizes consistent for a polished grid.
03 -
Dough can be prepared up to 3 days in advance and kept in the fridge.
04 -
Choose culinary matcha for better taste.