Preheat the oven to 350F. Place flour, matcha green tea powder, and sugar in a food processor and process until combined.
Slowly add butter and vanilla. Mix everything together until the dough starts to come together or until you can shape a smooth ball. Shape dough into a ball and then flatten each into a disk.
Roll out the dough into a ¼-inch thickness. Cut out the dough using cookie cutters and carefully transfer to the prepared baking sheet, leaving approximately ½ -inch between them. Repeat the process until you have used all the dough.
Bake in the preheated oven for approximately 13-14 minutes, or until the edges become lightly golden.
Remove from the oven and place on a cooling rack.
To make sandwiches, spread a thin layer of raspberry jam over each cookie bottom and place another cookie (one with a window) on top and press together very gently.
A beautiful combination of shortbread and matcha cookies will be the talk of the day when you make it.
I have always been a huge fan of traditional Scottish shortbread cookies, but this time I have decided to go for something little different.
Unlike your classic recipe, this one is perfectly healthy, vegan-friendly, and uses matcha green tea powder for some extra flavor. In my opinion, only two tablespoons of raw cane sugar will be quite enough for the entire batch.
Naturally, if you prefer a sweeter taste, feel free to add some more (raw cane sugar can also be replaced with coconut palm or any other vegan substitute you prefer). Complete a light and toasty flavor of these cookies with raspberry jam, optionally add some more matcha, and enjoy!