INGREDIENTS

• Matcha Shortbread
• • ½ cup, plus 2 Tbsp all-purpose flour
• • ¼ cup powdered sugar
• • 1 Tbsp cornstarch
• • 1 ½ tsp Aiya Culinary Grade Matcha
• • ⅛ tsp salt
• • 3 tsp coconut oil, melted
• • ¼ tsp almond extract
• • 1 – 2 tsp water
• Assembly
• • 6 marshmallows
• • Dark chocolate or your favorite chocolate pudding

DIRECTIONS

• Matcha Shortbread
• 1. Sift the flour, powdered sugar, cornstarch, Matcha and salt together. Whisk in the coconut oil and almond extract in the center of the dry ingredients to form a paste, then gradually incorporate the rest of the dry ingredients. If dough is too crumbly, add additional water ½ tsp at a time.
• 2. Roll out the dough to about ¼
• 3. Bake at 325°F for 12-14 minutes, or until cookies are still soft to touch, but are just barely brown and set around the edges. Let cool before breaking along your scored lines.
• Assembly
• 1. Preheat broiler to 475°F and place marshmallows on a small greased baking sheet. Broil until golden, keeping an eye on them the entire time. Sandwich each marshmallow between two cookies with a smear of pudding or a block of dark chocolate and enjoy!