Add cream butter, sugar, green tea powder (blitz or blend green tea leaves to a coarse powder), cinnamon powder, cardamom powder and salt and beat until fluffy; about 2 minutes with a beater.
Stir flour in batches and on low speed until totally incorporated, or better yet by hand or using a spatula, and just mixed; do not over work the mix.
Remove and bring together to form a soft dough, handling it gently.
Divide into 2 and wrap in plastic wrap; chill in refrigerator for at least 15 minutes to half an hour.
Once the dough has chilled, preheat oven to 350 F or 180 C.
Lightly grease a baking pan and keep aside.
Take out one dough ball and roll in between 2 parchment sheets with a rolling pin to about ¼” thickness.
Cut out heart shapes with a heart shaped cookie cutter.
Gently remove the cutout cookies, and place on greased sheet. Collect the leftover dough and form a ball again; chill again if necessary.
Bake for 12 to 15 minutes until lightly golden at the edges. Set on racks to cool.
At this stage, enjoy the buttery, chai flavored shortbread or cookies as such or to make them more decadent, dip them in melted chocolate (melt chocolate in microwave or double boiler)halfway and sprinkle colored sprinkles on top of the chocolate and place on parchment-lined pan.
Let the chocolate set either in the fridge for quick setting or on the counter.
Enjoy these crunchy, crispy and healthy eggless heart-shaped cinnamon and cardamom flavored matcha shortbread cookies with family and friends!
NOTES: Instead of multigrain flour, you can use all-purpose flour or whole wheat in these cookies.
Use any kind of spice you love and enjoy these eggless and healthy shortbreads any time!
If you do not have a heart-shaped cookie cutter, you can use any cutter you have.
Instead of rolling the dough and cutting them out, you can form the dough into 2 logs, wrap in a plastic wrap and chill at least 4 to 8 hours or even overnight and just before baking, cut into equal slices and bake.
