Matcha Biscuits (Buttery, Crispy, and Beautifully Green)

These matcha biscuits are delightfully simple: buttery, crispy, slightly earthy, and gorgeous. The kind of biscuit you make on a Sunday afternoon and eat all week with your morning matcha.

Ingredients

• 200g plain flour
• 2 tsp matcha powder
• 100g cold butter, cubed
• 70g icing sugar
• 1 egg yolk
• 1 to 2 tbsp cold water if needed

How to Make It

1. Sift flour and matcha into a bowl. Add icing sugar and mix.
2. Add cold cubed butter. Rub in with fingertips until mixture resembles breadcrumbs.
3. Add egg yolk and bring together into a dough, adding cold water one teaspoon at a time if needed.
4. Flatten into a disc, wrap, and chill for 30 minutes.
5. Roll out to 4mm thickness on a lightly floured surface.
6. Cut into shapes using cookie cutters.
7. Chill cut biscuits on the tray for 15 minutes before baking.
8. Bake at 170C for 12 to 14 minutes until set but not golden.
9. Cool completely on a wire rack.

What You’ll Need:

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Jade Leaf Matcha Organic Culinary Grade Matcha Powder

Tips

• Cold butter is essential for crumbly, crispy biscuits
• Chilling the cut biscuits before baking prevents spreading
• These pair beautifully with a cup of traditional matcha or a matcha latte

Frequently Asked Questions:

How long do matcha biscuits keep?

Stored in an airtight tin, these keep for up to 7 days. Wonderful as a gift.

Can I add anything to the dough?

White chocolate chips, sesame seeds, or finely chopped pistachios all work beautifully.