Matcha Shortbread with Dulcey

Wednesday, April 29, 2020

Spring calls for a light and ethereal treat, hence my choice for a Matcha shortbread. The grassy nuttiness of the matcha is juxtaposed against the velvety sweetness of Blond Dulcey, not just in texture and taste, but in colour as well, making for one delectable cookie.

A sprinkle of black sesame seeds is a nod to the Japanese inspiration, while providing textural interest and a pop of colour. And I haven't even talked about the wildcard ingredient, which is Yuzu liqueur, still staying within the Japanese realm, lending the confection with a sweet, refreshing and citrusy tang to delicately balance out all the flavours.

I just love love love how all this comes together ... the earthy umami notes of matcha, the subtle citrusy tinge of Yuzu, a slight crunch with that ever-so-slight bitterness of the black sesame, all perfectly enveloped by the luxurious decadence of Blond Dulcey.

240 g all-purpose flour
20 g matcha powder
Pinch of salt
225 g unsalted butter, at room temperature
60 g confectioner sugar, sifted
1 tbsp Yuzu liqueur
150 g Valrhona Blond Dulcey 32%
1 tbsp oil
1 tbsp cocoa butter
1 tbsp toasted black sesame seeds (to decorate)
1 tsp matcha powder (to sprinkle)

1. Into a large bowl sift together the flour, matcha powder and salt.
2. In a stand mixer, beat the butter with the sifted confectioner sugar until very light and fluffy, about 4-5 minutes.
3. Reduce the speed to very low, and fold in the flour until just combined
4. Mix in the Yuzu liqueur
5. Transfer the dough onto a plastic wrap, flattening it into a disc. (The dough will be soft resembling Play-Doh)
6. Refrigerate for an hour.

When ready to bake:
7. Preheat the oven to 175°C / 350°F.
8. Line 2 baking sheets with parchment paper
9. Roll out the dough to 5mm or just shy of 1/4 inch thick.
10. With a lightly floured cutter, gently cut out into desired shape, and transfer to the baking sheet, one inch apart.
11. Bake for 12 - 14 minutes until just getting browned around the edges.
12. Let cool in the pan for 5 minutes, before transferring the cookies onto a cooling rack to cool completely.

Make the Dulcey dip:
13. In a bain marie (bowl set over a saucepan of simmering water), melt the chocolate chunks until softened.
14. Stir in the oil and cocoa butter.
15. When cooled, dip the matcha shortbread halfway into the Dulcey dip, then place them on a (new) parchment lined sheet.
16. Delicately line the middle with toasted black sesame seeds, the. dust with matcha powder.
17. Refrigerate for 15-20 minutes to set.

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