There are flavours that come and go, just as fashions in other spheres. Currently there is a vogue for Matcha Green Tea, Yuzu and Coriander this post uses Matcha, this gives finished products a grassy, hoppy taste, unusual and distinctive.
I’m not a fan of all the fashions, Lord spare me the Coriander (cilantro) I cannot abide the stuff! However, Matcha Green Tea is in so many recent recipes, I buy some of my supplies at Sous Chef. If you are thinking of trying some my recipes with unusual ingredients then Sous Chief is a good place to start, they have small packs of the more exotic ingredients so you don’t have to invest too much.
- 150g Plain Flour
- 100g Butter
- 50g Caster sugar
- 1 Tbsp Matcha Green Tea Powder
- Pinch Of Fine Salt
- Flour For Dusting Work Surface
- 150g Dark Chocolate
- Matcha Powder For Decoration
Cube up the butter and drop that into the dry ingredients – I tend to use cold butter. Pulse the food processor until you end up with fine breadcrumbs.
With the motor running drizzle in a little water 1-2 tablespoons. Don t add all the water only add enough to make the dough come together, clump into a ball. Don’t be tempted to over mix as you will alter the texture of the finished biscuit.
Tip the dough out onto your work surface it will be falling apart into clumps. Press the dough together, just press it not kneed it. Shape the dough into a rectangle shape, wrap it in clingfilm and pop it into the fridge for half an hour.
Dust your work surface and a rolling pin – roll out your dough to 5mm thick. Using a ruler mark up the dough into 5cm squares – it sounds a bit OCD to use a ruler but trust me this is one of the things that if you do it by eye you will look much less professional.
Bake on trays lined with baking parchment for 15-20 mins until the edges are just turning golden, keep an eye on them as everyone’s oven differs a little.
Once cooked transfer to a wire rack to cool completely.
Melt the dark chocolate over a pan of boiling water (Bain Marie). Once fully melted dip half of the biscuit into the dark chocolate – dipping on the diagonal looks most attractive. Lay the dipped biscuit onto baking parchment and sprinkle with a little Matcha Powder to decorate.