Hojicha Shortbread Cookies

Instructions

1. Add 1.5 tablespoons Hojicha Powder, ½ cup of plant-based butter, 6 tablespoons of sugar, and 1/2 teaspoon vanilla to a bowl. Cream together with a spoon until smooth.

2. Gradually add 1 cup unbleached flour to the bowl, mixing well after each addition until fully incorporated.

3. Wrap the dough tightly in plastic wrap, and shape into a thin rectangle.

4. Chill the dough in the fridge for 30 minutes.

5. Preheat oven to 315°F / 155°C.

6. Once firm, place the dough between two pieces of parchment paper. Then roll the dough out to about ¼ inch thick.

7. Cut into shapes with a cookie cutter of your choice, and place one inch apart on a parchment-lined baking sheet. If dough becomes too soft to handle, return to the fridge until firm.

8. Place the ready-to-bake cookies in the freezer for 5 minutes to keep their shape and prevent spreading.