Who thought green biscuits could be so pretty?! These buttery, crumbley shortbread treats are carefully flavoured with matcha powder that gives them a bright hue and subtle green tea flavour. It is an unusual taste, much like green tea, and one that I have grown to love. The matcha latte trend (with unsweetened almond milk,obvs) has led to a million Instagram pictures and it is no surprise a glowing bright green mug that offers many health benefits (I wanted to call it a super food then but my dietician boyfriend would murder me for using such a term!), it can now be found on many hipster coffee shop menus.
Its natural colour lends itself amazingly to baking, I used a basic Mary Berry shortbread recipe and updated it. I decorated with dried flowers bought from the lush Greens of Devon, they have such a wonderful supply of fresh edible and dried flowers. The creamyness of the white choc balances with the slight bitterness of the matcha resulting in a simply splendid and on trend bake!
Matcha and white chocolate shortbread
- 100g plain flour
- 50g cornflour
- 50g caster sugar
- 1 egg yolk
- 5g matcha powder
- 100g white chocolate
- Start by pre heating your oven to 170 degrees. Line a baking tray with grease proof paper or use a good quality non stick tray.
- Sieve together your cornflour, matcha and plain flour. Mix in the sugar and then add the butter and rub together to make fine breadcrumbs.
- Add the yolk, mix until thoroughly combined and has formed a firm dough.
- Roll out your dough to about 1 cm thick on a lightly floured surface. Cut out shapes using a cutter and place on tray.
- Pop in the over for around 10 inutes, the edges should be firm but not quite browning. Remove from the oven and allow to cool for around 5 minutes before transfering onto a wire rack to cool.
- Put your white chocolate in a heat proof bowl and warm gently over a pan of simmering water until runny. Drizzle over biscuits and allow to cool. Add flowers or a dusting of matcha if you wish!