Chocolate Dipped Matcha Shortbread

Chocolate dipped matcha shortbreads. They are a mouthful to say but also a delicious mouthful to eat and, with no gluten or refined sugar, will appeal to many.


Makes approx. 24 biscuits

2 cups coconut flour

24 tbslp butter

6 tblsp maple syrup

1 vanilla bean seeds scraped

2 tbslp matcha

200 gm dark chocolate

½ cup chopped pistachios


Preheat oven to 180°C

In a medium bowl, cut butter into the flour and matcha until butter pieces become pea-sized. Add the maple and vanilla then cream until smooth and the dough all comes together.

Roll into a log, wrap in plastic wrap and refrigerate for 20 minutes.

Slice into 1cm rounds and bake for 6-8 minutes, keeping an eye on them so they don’t brown.

Remove and allow to cool completely on a wire rack. If you move them too much whilst they are warm they will crumble.

Melt the dark chocolate. You can either use a double boiler or the microwave on medium. I use the microwave but am very careful to only do one minute at a time – you do not want to burn the chocolate! – and stop when the chocolate pieces still have some shape. The residual heat keeps on melting the chocolate.

Carefully dip the shortbread one at a time into the melted chocolate so that it covers 1/3 to ½ the biscuit and place on baking paper. Sprinkle the chocolate coated section of the biscuit with some pistachios before the chocolate sets.

Written By
More from appetite

Blood Orange Tart

From the outside they often look just like ordinary oranges, but cut...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *