At the Nutella Christmas Bakery!
Some gingerbread here, a cinnamon star there, finally pepper nuts again, by September the Speculaas biscuits start to taste good again and the oh so sweet mulled wine sends you to heaven. If it were up to me, the Christmas season could go on for another six weeks.
Once in a while, throughout this fabulousness, a warning voice can be heard. Eat more greens, child. Almost an insult, as this is one of my easiest exercises. Have a look at this shortbread: just like the Christmas tree in your living room. You could allow yourself twice as much. It’s green after all. God save the Matcha!
Text: Leonie Kantratowicz
Directions:
Firstly, beat butter and eggs with an electric mixer until foamy.
Then, add vanilla extract and Nutella and beat. Fold in flour in stages until the dough is smooth.
Now fold in the chocolate chips and roll out the dough in between two sheets of parchment paper to a thickness of around 2 cm. Cool for 2 hours.
Then, slice the dough with a knife into the desired shapes and place the biscuits on a baking sheet lined with parchment paper.
Bake shortbread in a preheated oven at 180 °C with top/bottom heat for around 18-20 min. Bake until the edges become light brown (recut, as long as the dough is still hot).
Allow the shortbread to cool before serving and dust with Matcha.
Matcha Nutella Shortbread
(makes ca. 15 pieces)
Ingredients:
230 g soft butter
150 g sugar
1/2 tsp vanilla extract
270 g sifted flour
140 g Nutella
100 g mini chocolate chips
2 tbsp Matcha powder
(Recipe by Christoph Steinhauser)
