This recipe is actually inspired by a drink I had a few years back at a restaurant in Dubai called More. They were serving a rooibos matcha affogato. So, imagine creamy matcha ice cream doused in a very concentrated rooibos tea. It was a punch of floral, grassy, sweet, and slightly bitter all at once and I loved it! I decided I had to turn it into something of my own, so that’s what led me to making these Rooibos Shortbread Cookies with Matcha Ganache, just a couple years late.
Unlike traditional tea, rooibos is naturally caffeine-free and rich in antioxidants, making it a soothing and healthy choice for all ages
Rooibos tea, also known as red bush tea, is a popular herbal beverage renowned for its earthy, sweet flavor and numerous health benefits. Originating from the Cederberg region of South Africa, the tea is made from the leaves of the Aspalathus linearis plant. Indigenous Khoisan people have been using rooibos for centuries, but it gained global recognition in the 20th century.
Unlike traditional tea, rooibos is naturally caffeine-free and rich in antioxidants, making it a soothing and healthy choice for all ages. Its unique ruby-red color and delightful taste have captivated tea enthusiasts worldwide, earning it a cherished place in many households.
Matcha tea on the other hand, a beloved Japanese delicacy, is renowned for its vibrant green hue and distinctive flavor. It is made from shade-grown green tea leaves that are meticulously ground into a fine powder, resulting in a rich and smooth taste. Matcha’s unique cultivation process enhances its chlorophyll and amino acid content, providing a natural energy boost and a calming effect simultaneously.
Matcha is praised for its high antioxidant levels, promoting overall well-being and improving focus.
These cookies bring together the floral, earthy, sweet flavor from both rooibos and matcha tea to create a unique, yet subtle shortbread delight.
Rooibos Shortbread with Matcha Ganache
1 cup butter, softened
4 teaspoons rooibos tea, about 5 tea bags
2 3/4 cups flour
1/3 heaping cup raw cane sugar
1 teaspoon vanilla extract
pinch of salt
1 bar of white chocolate, about 100 gram
1 tablespoon matcha powder
1 teaspoon spirulina powder, optional for deeper color
1 tablespoon butter, softened at room temperature
Preheat oven to 190 C.
Combine all ingredients by hand or with a hand mixer until the dough comes together.
Roll out the dough on a parchment lined tray and using a cookie cutter, or a glass make rounds, pick up scraps, and repeat. Or if you’re making shortbread sticks, roll the dough into a large rectangle (about 1 inch/2 cm thick) and cut into sticks with a knife.
Bake the shortbread in the oven for about 15 minutes, make sure the cookies don’t brown too much – you want them to have minimally browned edges, or not at all.
To make the ganache, add a bar of white chocolate to a bowl au bain marie. Heat at the lowest possible heat until melted. Add the matcha powder and spirulina (if adding). Melt in the butter and your ganache is ready.
Now you can choose to frost your cookies with the ganache, or you can sandwich the cookies with the ganache in the middle.
If you want to make this recipe vegan, simply substitute the regular butter with vegan butter and the white chocolate with vegan white chocolate.
If your ganache is getting too thick during the heating process, you can add some olive oil or neutral oil until it returns to your desired consistency.