Shortbread and green tea sandwiches
- 300g butter, at room temperature
- 300g flour
- 125g icing sugar
- 1 egg white
- 40g sugar
- 75ml water
- 150g white chocolate
- 2,5ml (½ tsp) green tea powder
- a pinch of salt
Preheat the oven to 160°C.
Place the butter, flour and icing sugar in a bowl and mix until the pastry almost comes together, 4 – 5 minutes. Add the egg white and pulse until combined.
Shape the pastry into a flat round and cover with plastic wrap. Allow to rest in a cool place for 15 minutes.
Dust a clean work surface with flour and roll out the pastry. Cut out 16 rounds of 5cm in diameter and place on a floured baking tray. Bake until they turn a light tea colour, 8 – 10 minutes. Set aside to cool.
Combine the sugar and water, and bring to a boil. Melt the chocolate in a bain marie, add the sugar syrup and mix well. Stir in the green tea powder and salt.
Allow to set in the fridge and sandwich the shortbread rounds with the green tea ganache.
Serve with coffee or sweet wine.