A love for matcha – a magnificent green tea – is something I discovered on my visits to Japan. It’s a fine powder that’s rich in anti-oxidants and glamorously emerald-green in colour.
Not only does it make a lovely hot tea, particularly in Japan it’s used in lots of foods like mochi, noodles and my favourite, matcha ice cream.
With a stash of good quality matcha powder in the cupboard, I’m always on the lookout for ways to use it at home.
I was inspired by Instagram food lover The Very Hungry Katerpilla who made her own batch which prompted me to have a try.
Up top you can see two versions – on the left is my first attempt which had too much matcha powder and chunky almonds. By the second try I’d nailed it. Almonds in much smaller pieces and slightly less matcha. The latter was unanimously better.
Rolling the dough in cling wrap is genius – no messy hands, no messy bench.
I love the idea of making the dough ahead of time so you’ve got a log of ready to cut and bake biscuits in the fridge or freezer to whip out whenever you receive unexpected guests.
- ⅓ cup raw almonds
- ½ cup dairy-free butter, softened
- ½ cup icing sugar
- 1 cup plain flour, sifted
- 1½ Tbs matcha powder, sifted
- ⅛ tsp salt
- Insert the kneading blade to the bowl, add the almonds and put the steamer basket (this keeps the almonds low in the bowl) and chop at speed 11 for 20 seconds. Remove the almonds and set aside.
- Add the dairy-free butter and icing sugar and mix at speed 6 for 20 seconds.
- Set to speed 5 for 45 seconds and through to top, slowly add the sifted flour, matcha powder, salt and almonds to form a dough.
- Lay out 40cm of cling wrap and lay the dough on top. Roll into an even, thick log and freeze for 30 minutes.
- Preheat the oven to 160˚C and line a tray with baking paper.
- Cut the dough into half inch thick discs and lay on the baking tray.
- Bake for 15 minutes. Allow to cool on a wire rack.
Are you making this at home? I would love to see it! Share a pic with the tag #vegetaraianmakes so I can check it out. Happy cooking!
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