This recipe is based on my ‘Shortbread Butter Biscuits’ recipe. I simply add 1 tablespoon of Matcha powder to it. If you like stronger Matcha flavour, add more Matcha for extra bitterness. And again, I don’t use much sugar. This biscuit dough can be cut out into your favourite shapes or refrigerated to be sliced. You can add chopped nuts or white choco chips to this dough.
About 30 Biscuits
125g Butter *softened
1/4 cup Sugar *add extra 1 to 2 tablespoons if you like biscuits sweeter
1 cup Plain Flour
2 tablespoons Rice Flour
1 tablespoon Matcha Powder
- Combine all ingredients. Refrigerate the dough until stiff enough to handle. *Note: You can shape the dough into a log (OR 2 logs) about 5cm in diameter, and wrap it. Refrigerate until firm.
- Preheat oven to 160ºC. Line baking tray with baking paper.
- Roll out the dough on a floured surface until 5-6 mm thick and cut into shapes, OR slice the stiff log(s) of dough into discs.
- Bake for 15 minutes, try not to brown the biscuits to keep the green colour. Set aside on the tray to cool slightly before transferring to a wire rack to cool completely.