This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chocolate and matcha tea biscuits
Little spiral biscuits flavoured with chocolate and matcha green tea.
118 K 4/5 (15 reviews)
3 hours
Easy
20 sweets biscuits
6 IngredientsLast modified on: February 19th 2012
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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 5 min.
Resting: 1 hour 45 min.
Cooking: 10 min.
All in all: 3 hours
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.
Stage 2 - 5 min.
Mix on slow speed until the dough is smooth and even.
Stage 3 - 5 min.
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.
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 10 g Matcha green tea powder.
Start the motor again and knead until the dough is evenly coloured.
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.
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.
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.
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 | 30 RDI=10 % | 320 RDI=30 % | 120 RDI=20 % | 2,440 RDI=120 % | 10,220 RDI: 120 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=5 % | 20 RDI=3 % | 420 RDI=20 % | 1,780 RDI: 20 % |
| Per sweet biscuits | 1 RDI=1 % | 20 RDI=1 % | 5 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
How much will it cost?
- For 20 sweets biscuits : 4.55 €
- 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)
Flour
Like these other recipes: Chocolate eclairs, Kugelhof for Nanou, X-Files cookies, Pistachio "Financiers", Nantes Tourton, ... See them all 204
Butter
Like these other recipes: Bonnevaux apple tart, Crêpes Suzette, Eggs Arsène, Fruit crémeux, Doughnuts, ... See them all 477
Caster sugar
Like these other recipes: Gâteau Basque , Apple and almond cake, Yeast-based flaky dough (for croissants), Mint and chocolate cream, Blackcurrant, vanilla and lime verrine , ... See them all 361
Powdered cocoa
Like these other recipes: Chocolate eclairs, Swiss meringues, Chocolate almond cookies, Toasted almond cake, Soft chocolate-orange cake, ... See them all 23
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019640 K 24.4 2 hours 35 min.
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous. February 21th 2011277 K4.2 2 hours 30 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert. August 1st 2011157 K4.6 1 hour 55 min.
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs. May 29th 2013119 K5 2 hours 50 min.
Crunchy spring salad
Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette. May 22th 201665 K4.6 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.