Matcha Shortbread S'mores

You'll definitely want s'more of this soft, buttery treat after eating just one!

Makes 12, 1½" square cookies.

An original recipe prepared for us by The Pancake Princess.


    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


    • 6 marshmallows
    • dark chocolate or your favorite chocolate pudding


    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 dough to about ¼" thickness. Score the cookies in a square pattern and use a fork to stab a few holes in each square.
    3. Bake at 325F 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.


    1. Preheat broiler to 475F 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!


    Click below to purchase the Culinary Grade Matcha used in this recipe: