Chocolate and matcha tea biscuits

A recipe from cooking-ez.com

For 20 sweets biscuits, you will need:

• 1 250 g flour
• 2 125 g butter
• 3 125 g caster sugar
• 4 1 egg
• 5 15 g powdered cocoa
• 6 10 g Matcha green tea powder
• Total weight: 575 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 5 min.	1 hour 45 min.	10 min.	3 hours

Step by step recipe

1	Put into a food processor bowl: 250 g flour, 125 g butter, 125 g caster sugar and 1 egg.
2	Mix on slow speed until the dough is smooth and even.
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	Form the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hours.
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	Form the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hours.
7	Then roll out both cakes of dough into 2 large and fairly thin rectangles.
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	Place one rectangle on top of the other with the moistened sides together. Press gently with the rolling pin to help them stick.
10	Moisten the face which is now on top.
11	Trim the short edge of the rectangle nice and straight to give you a clean start.
12	Then roll up the dough tightly...
13	...right to the end. Roll under your hands to even up the shape and seal the seam well.
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	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	Arrange these on a baking sheet and bake for about 10 minutes.
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.

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