Green bisquitsWollenhaupt Tee GmbH
- 250 g flour (type 405)
- 2.5 tbsp Matcha (Item #00645)
- 180 g butter (room temperature)
- 140 g icing sugar
- 1 pinch salt
- 2 egg yolks (size M)
A great way to enjoy Matcha - delicate biscuits with a sweet taste and a slightly tart Matcha note.
Put flour and Matcha into a bowl and sieve the mixture. Stir the butter with a hand mixer until fluffy. Add salt and icing sugar to the fluffy butter and stir until evenly blended. Then add the egg yolk and stir again.
Gradually add the flour-matcha-mixture until the dough is smooth.
Knead the dough once again with your hands and form two cylinders. The diameter of the cylinders will determine the size of the biscuits. Choose how big you want your biscuits to be.
Wrap the cylinders in baking paper or cling film and place the rolls in the refrigerator for at least 2 hours.
Remove the cooled rolls. Preheat the oven to 170°C. Cut the cylinder into slices about 5-10 cm thick, place the raw cookies with some distance between each other on a baking tray covered with baking paper.
Bake the cookies at 175°C for 12-15 minutes until the edges tan slightly golden brown. Then take the biscuits out of the oven and let them cool down on the baking tray for 5 minutes.
For the Matcha cookie our developers recommend Matcha Kasumi – Daily Pleasure (Item #00645)
- Cooking Time20 to 30 minutes