Matcha Biscuit

Preparation: 20 min
Cooking time: 25-30 min
Waiting time: 30 min
Portion: 15 biscuits
Difficulty: 1/5

Ingredient
-Butter: 60 gr – at room temperature
-Sugar: 30 gr
-Almond powder: 15 gr or replace with 10 gr all purpose flour
-Egg yolk: 1
-All purpose flour: 80 gr
-Matcha powder: 5 gr

Decorating
-White chocolate (or dark chocolate): 100 gr – melted
-Matcha powder: 1-2 gr (optional)

Instruction

1. Shaping

Use the spatula to mix the butter at room temperature with the sugar.
Add egg yolk to mixing bowl and mix well
Add almond powder and mix until all the ingredients combine.
Sieve matcha powder and all purpose flour in mixing bowl and mix well until we have a firm biscuit dough (around 225 gr)
Place biscuit dough on a layer of plastic wrap, shape the dough with spatula to have a long cylinder dough.
Wrap the dough up, roll several times to lengthen the dough. The required length is around 15-20 cm (it’s up to you anyway :D)
Place the dough in freezer for 30-40 min

2. Baking

Preheat the oven at 170 Celsius degree in 10-15 min.
Unwrap the dough and use a knife to cut it into small slice (thickness around 0.7-1 cm).
Place the slices on baking tray that lined the parchment sheet.
Put the baking tray into oven and bake the dough at 170 Celcius degree in 25-30 min
Take out the tray from oven and avoid moving the biscuits at first minutes (it will break easily). Leave the hot biscuits on tray for 5-10 min then put and chill it completely on rack
Dip ½ chilled biscuit into melted white chocolate (optional)
Sieve a thin layer of matcha powder on its surface. You can place the biscuits in fridge in 5 minutes to harden white chocolate coat.

Please note that chocolate coated biscuit should be served immediately to prevent the chocolate coat from melting.