These buttery treats are a combination of matcha biscuits and white chocolate biscuits.
1 person made this
Makes: 24 biscuits
240g plain flour
1 teaspoon baking powder
3 teaspoons matcha powder
250g butter, diced
90g light brown soft sugar
2 tablespoons honey
50g caster sugar
1 large egg
1 egg yolk
1 lemon, zested
90g white chocolate, finely chopped
For the decoration
100g caster sugar
1 tablespoon matcha powder
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Method Prep:30min › Cook:8min › Ready in:38min
In a bowl mix flour with baking powder and matcha powder.
In another bowl beat butter with brown sugar, honey and caster sugar with an electric mixer at medium speed till creamy, about 3 minutes.
Add egg, egg yolk and lemon zest to the egg mix and continue beating till the mixture is light yellow and fluffy.
Gradually add flour mixture till smooth while beating at low speed. Fold in chocolate with a spatula.
Shape to a ball and wrap in cling film. Refrigerate for at least 2 hours and up to 2 days.
For the decoration mix caster sugar with matcha powder and pour onto a plate. Set aside.
Preheat oven to 180 C / Gas 4 and line two baking trays with baking parchment. Remove mixture from the refrigerator and shape into walnut-size balls. Place on the prepared baking trays leaving 3cm distance between them. Push down on each biscuit with a small glass to make them all even size.
Bake in the preheated oven, one baking sheet after the other, until just lightly coloured around the edges, about 8 to 10 minutes. Rotate the baking trays halfway through the baking time to ensure even baking.
Immediately dredge the biscuits in the matcha sugar and let cool on a wire racks.
Store in tins. The biscuits keep for about 5 days.