Chocolate and matcha tea biscuits

Step by step recipe:

  1. 5 min.Chocolate and matcha tea biscuits : Photo of step #1
    Put into a food processor bowl: 250 g flour, 125 g butter, 125 g caster sugar and 1 egg.
  2. 5 min.Chocolate and matcha tea biscuits : Photo of step #2
    Mix on slow speed until the dough is smooth and even.
  3. 5 min.Chocolate and matcha tea biscuits : Photo of step #3
    Remove half the dough. Add 15 g powdered cocoa to what is left.

    Start the motor again and knead until the dough is evenly coloured.
  4. 5 min.Chocolate and matcha tea biscuits : Photo of step #4
    Form the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hours.
  5. 10 min.Chocolate and matcha tea biscuits : Photo of step #5
    Put the other half of the dough in the food-proccessor bowl and add 10 g Matcha green tea powder.

    Start the motor again and knead until the dough is evenly coloured.
  6. 1 hourChocolate and matcha tea biscuits : Photo of step #6
    Form the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hours.
  7. 10 min.Chocolate and matcha tea biscuits : Photo of step #7
    Then roll out both cakes of dough into 2 large and fairly thin rectangles.
  8. 5 min.Chocolate and matcha tea biscuits : Photo of step #8
    Remove any remaining flour from the dough (with a soft brush, for example) and moisten the top of each rectangle using a pastry brush. This is so that the 2 pieces of dough will stick together.
  9. 3 min.Chocolate and matcha tea biscuits : Photo of step #9
    Place one rectangle on top of the other with the moistened sides together. Press gently with the rolling pin to help them stick.
  10. 2 min.Chocolate and matcha tea biscuits : Photo of step #10
    Moisten the face which is now on top.
  11. 3 min.Chocolate and matcha tea biscuits : Photo of step #11
    Trim the short edge of the rectangle nice and straight to give you a clean start.
  12. 2 min.Chocolate and matcha tea biscuits : Photo of step #12
    Then roll up the dough tightly...
  13. 5 min.Chocolate and matcha tea biscuits : Photo of step #13
    ...right to the end.

    Roll under your hands to even up the shape and seal the seam well.
  14. 45 min.Chocolate and matcha tea biscuits : Photo of step #14
    Place the roll on a baking sheet and put in the freezer for 45 minutes. This is to firm up the dough and make it easier to slice.
  15. 5 min.Chocolate and matcha tea biscuits : Photo of step #15
    Preheat the oven to 180°C (360°F).

    After 45 minutes, Cut the roll of dough into slices 0.5 or 1 cm thick.
  16. 10 min.Chocolate and matcha tea biscuits : Photo of step #16
    Arrange these on a baking sheet and bake for about 10 minutes.
  17. Chocolate and matcha tea biscuits : Photo of step #17
    Leave to cool on a wire rack.

Remarks:

As always with shortbread-style biscuits, it is important not to overcook them. They should still be slightly yielding and not completely hard and dry.

You can vary this recipe however you wish, using flavours other than chocolate and matcha, so use your imagination. I have a little weakness myself for lemon and pistachio.

Source:

Home made

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