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All Recipes,

Matcha / Orange Cranberry Shortbread

Pastry Chef Shen Wu,

For Us Bakery

Chef Shen Wu credits her globally inspired cookie flavours to a year spent in Japan trying new foods. Eating exciting flavour combinations made such an impact it set her on a path of experimentation when she returned to Winnipeg to launch a bakery. Shen loves how spices and unexpected ingredients commonly used for savoury dishes can be applied to sweets for something new and delightful. 


2 cups butter

3 1/2 cups flour

1 cup icing sugar

1/2 cup rice flour

1 Tbsp matcha powder (for matcha cookies)

Zest of 1 regular sized orange (for orange cranberry cookies)

1/3 cup chopped sweetened dried cranberries (for orange cranberry cookies)


  1.   Preheat the oven to 300°F.
  2.  Whip the butter and icing sugar in a mixer on high speed using the paddle attachment for about 2 minutes until light and fluffy. Scrape the side of the bowl, whip for another 2 minutes.
  3.  In a separate bowl, whisk
    remaining dry ingredients together, then slowly add dry ingredients to mixer, mixing until just combined.
  4.  Wrap the dough in plastic wrap and chill for about 2 hours.
  5.  Take out the dough half an hour before rolling.
  6.  Roll dough to about 1/4” thickness and cut into shapes using your favourite cookie cutter.
  7.  Bake for 7 minutes, then rotate cookie sheet and bake for 5-7 minutes until cookies can easily be moved on the tray.
  8.  Take out and rest on the cooling rack.

Yield 2 1/2 dozen cookies