Matcha shortbread biscuits
Vegan
Oven-baked
Little biscuits like these are always a hit at teatime, especially alongside a delicious matcha latte. Depending on when you plan to make this recipe, choose whichever cutter shape suits you best.
These biscuits also make a lovely edible gift.
Ingredients
- 120 g of plain flour (T55)
- 6 g of matcha Le Pâtissier
- 3 pinches of salt
- 80 g of plant-based margarine*
- 50 g of light brown sugar
Method
- In a mixing bowl, whisk the margarine with the sugar to a soft, creamy paste. Sift in the matcha, then add the salt and mix.
- Add the flour and mix to form the dough.
- Knead well with your hands.
- Wrap the dough in cling film and chill for 1 hour.
- Between two sheets of baking paper, roll out the dough with a rolling pin to a thickness of 4 mm.
- Cut out the biscuits with a cutter.
- Using a small spatula, gently lift the biscuits and place them on a tray lined with baking paper.
- Bake in a preheated conventional (non-fan) oven at 180°C for 10/15 minutes.
- Baking time depends on your oven, so carry on a little longer if needed.
- Transfer to a wire rack and leave to cool before enjoying.
- Keep in an airtight tin or a glass jar.
Recipe notes
*Use a margarine made for baking. Avoid spreadable margarine, which is too soft and not suitable. You need a high fat content (at least 70%).
Take the margarine out of the fridge 1 hour before you start, so it's easier to whisk with the sugar.
