Vegan matcha shortbread

Vegan matcha shortbread

With Veganuary in full swing and that it is National Shortbread day (yes it is a thing), we have made our own Taiki Tea vegan matcha shortbreads, which just are delicious. 


2 teaspoons of Taiki Tea matcha (culinary or premium ceremonial)

250g vegan butter (at room temperature)

250g plain flour

125g cornflour

125 golden caster sugar

a pinch of salt



1. Turn the oven onto 170C (150C fan) and cover a baking sheet with greaseproof paper. 

2. Using a handheld whisk or wooden spoon mix together the sugar and butter until smooth and fluffy. 

3. Sift in the plain flour, cornflour and matcha and mix 

4. Add a pinch of salt and turn the mix on a clean surface. 

5. Knead the mix until fully mixed together, then, using a rolling pin roll until approx 1cm thick. 

6. Cut into fingers, triangle or shapes using a cookie cutter and place on the baking sheet. 

7. Bake in the oven for 20 mins or until the edges are starting to turn a golden brown