These chocolate drizzled matcha shortbread cookies are gluten-free, buttery, crispy and supreme for dunking in that cozy vacation cup of coffee or tea.
Formulation:
- 1 cup paleo baking flour
- 2 scoops (36 grams) A will must comprise Proteins vanilla coconut water collagen whey
- three teaspoons matcha inexperienced tea powder
- 1/four teaspoon salt
- ninety grams unsalted butter, softened
- 1/three cup powdered sugar
- 1/four cup darkish chocolate chips
- 1/2 teaspoon coconut oil
Instructions:
- Sift the flour, whey, matcha and salt together into a substantial bowl.
- Pickle the butter and sugar in a bowl of a stand mixer fitted with the drag attachment and beat until light and fluffy.
- In the low cost of the mixer spin to low and slowly add the flour combination. Beat until staunch integrated.
- Flip the dough out onto a substantial piece of plastic wrap, assemble into a 2″ large log form, wrap and predicament in the fridge to relax for 1 hour.
- Preheat oven to 350 levels.
- Grab away dough from the fridge. Utilizing a pointy knife, slice into rounds about 1/four” to 1/three” thick and predicament on a parchment or silpat lined baking sheet.
- Bake for 10-12 minutes until edges staunch starting up as a lot as show golden brown. Grab away and let cool on baking sheet for about a minutes earlier than transferring to a cooling rack to cool fully.
- Melt the chocolate chips and coconut oil and streak until light.
- Drizzle the chocolate over the cookies as desired and let predicament for about a minutes to harden. You may perhaps well per chance per chance predicament them in the fridge for 10 minutes to bustle this process up.
