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Chocolate and matcha tea biscuits

Little spiral biscuits flavoured with chocolate and matcha green tea.

106 K 4/5 (15 reviews)

3 hours

Easy

4.50 €

10 sweets biscuits

6 Ingredients

Last modified on: February 19^th 2012

For 10 sweets biscuits, you will need:

1 125 g flour
2 65 g butter
3 65 g caster sugar
4 ½ Egg
5 7.5 g powdered cocoa
6 5 g Matcha green tea powder
Total weight: 295 grams

Change these quantities to make:

10 sweets biscuits 20 sweets biscuits 40 sweets biscuits 60 sweets biscuits

Change measures:

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Times for this recipe

Preparation: 1 hour 5 min.

Resting: 1 hour 45 min.

Cooking: 10 min.

All in all: 3 hours

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Put into a food processor bowl: 125 g flour, 65 g butter, 65 g caster sugar and ½ Egg.

Stage 2 - 5 min.

Mix on slow speed until the dough is smooth and even.

Stage 3 - 5 min.

Remove half the dough. Add 7.5 g powdered cocoa to what is left.

Start the motor again and knead until the dough is evenly coloured.

Stage 4 - 5 min.

Form the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hours.

Stage 5 - 10 min.

Put the other half of the dough in the food-proccessor bowl and add 5 g Matcha green tea powder.

Start the motor again and knead until the dough is evenly coloured.

Stage 6 - 1 hour

Form the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hours.

Stage 7 - 10 min.

Then roll out both cakes of dough into 2 large and fairly thin rectangles.

Stage 8 - 5 min.

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.

Stage 9 - 3 min.

Place one rectangle on top of the other with the moistened sides together. Press gently with the rolling pin to help them stick.

Stage 10 - 2 min.

Moisten the face which is now on top.

Stage 11 - 3 min.

Trim the short edge of the rectangle nice and straight to give you a clean start.

Stage 12 - 2 min.

Then roll up the dough tightly...

Stage 13 - 5 min.

...right to the end.

Roll under your hands to even up the shape and seal the seam well.

Stage 14 - 45 min.

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.

Stage 15 - 5 min.

Preheat the oven to 180°C (360°F).

After 45 minutes, Cut the roll of dough into slices 0.5 or 1 cm thick.

Stage 16 - 10 min.

Arrange these on a baking sheet and bake for about 10 minutes.

Stage 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.

Keeping: A few days in an airtight tin.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=6 %	160 RDI=20 %	60 RDI=9 %	1,250 RDI=60 %	5,230 RDI: 60 %
Per 100 g	5 RDI=2 %	50 RDI=5 %	20 RDI=3 %	430 RDI=20 %	1,790 RDI: 20 %
Per sweet biscuits	1 RDI=1 %	20 RDI=2 %	6 RDI=1 %	120 RDI=6 %	520 RDI: 6 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 10 sweets biscuits : 2.30 €
Per sweet biscuits : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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